Chicken Vegetable Soup
  1. Add chicken, 1/2 the carrots, 1/2 the celery and the onion to the pot. Add salt and peppercorns.
  2. Cover with water, about 4 cups. For a more intense flavor, you may also substitute low-sodium vegetable or chicken broth for 1/2 of the water.
  3. Bring to boil, reduce heat and simmer for about 40 minutes until chicken is cooked.
  4. Transfer chicken to a bowl and let cool. Strain the broth, discarding the vegetables.
  5. Return broth to the pot and add the remaining vegetables, garlic, turmeric, curry and oregano. Simmer until cooked about 10 to 15 minutes.
  6. When the chicken is cool enough to handle pull meat from bones and shred into bite size pieces. Add back into the broth.
  7. Soup is ready to serve..

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