How to make it

  • Place the chicken legs, thighs, wings and back into a pot or Dutch oven (set the breasts aside, we will add those later so they don't overcook and get all dry, dark meat holds its moisture and flavor much better than does the white meat); add the rest of the ingredients. Bring to a simmer, reduce heat to a slow simmer and cook for 1 hour, skimming any foam that rises. Add the breasts and simmer for about 15 minutes longer. Remove the chicken to a bowl and strain the broth through a fine sieve.
  • When cool enough to handle, remove the meat from the bones and cut or shred into bite sized pieces. Thinly slice the carrots, coarsely chop the celery and onions. Return all to the pan and heat. Stir in the parsley.
  • Now, add cooked rice, noodles, macaroni, orzo, or whatever.
  • Taste and adjust seasonings
  • Per Serving: (without addition of starches); 344 Calories; 17g Fat (4g Sat, 8g Mono, 3g Poly); 43g Protein; 7g Carbohydrate; 2g Dietary Fiber; 138mg Cholesterol; 368mg Sodium.

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