Chicken Soup Variation 22

It was time to make another chicken soup. In an attempt to clean out my freezer, I pulled the following out:

1 pack of chicken containing 2 chicken thighs with skin and bone and 2 drum sticks (they can still be frozen)

2 fresh bay leaves

2 small lime leaves

From the fridge:

3 medium carrots cleaned and chopped

1 cup of celery chopped

1 medium to large onion coarsely chopped

3 sticks of leeks cleaned and chopped

From the pantry:

10 whole Allspice

1/2 tsp of dried thyme

3 tsp of Knorr Tomato bullion powder

3 tbsp of veggie oil

And last but not least:

4 cups of water and may be some more

In a Dutch Oven add the olive oil, the  carrots, onions, celery, leaks. Over medium high heat, cook them for about 7 minutes, stir every now and then, just don't let anything burn.

Add 4 cups of water, the remaining items from the pantry and the freezer. Over medium heat bring all to a boil, then take the heat down and let it simmer. Until the chicken pieces have separated I check every 10 minutes. There should be enough liquid to keep it going. If not, add another cup of water and 3/4 tsp of Tomato bullion powder.

Simmer  until the meat falls off the bones. Cooking time depends on the meat. For me it was about 2h after the pieces separated.

Best way to serve is with rice, noodles or barley

-Mahlzeit-