Chicken Soup

2 quarts or 8 servings

Ingredients

• 3 lb. chicken, washed, skinned and trimmed of any visible fat
• 1 lb. potatoes, washed, peeled and diced
• 1 lb. casava, washed, peeled and diced
• 1 lb. pumpkin, washed, peeled and diced
• 1 lb. carrots, washed, and diced
• ½ t. ground black pepper
• ½ t. of salt
• Juice of 1 orange or 1 c. orange juice
• 2½ qt. water
• 1 large onion, diced
• 2 oz. whole wheat noodles
• Pinch of allspice
• 2 T. chopped cilantro
• 1 t. red wine vinegar
• 3 cloves garlic, chopped
• 1 bunch parsley, washed, dried, and chopped
• 1 bay leaf

Directions

1. Cut chicken into pieces, place in a large mixing bowl, and wash with water and orange juice, and drain off liquid.

2. Season chicken with salt, pepper, garlic, cilantro, parsley and allspice.

3 Place in a 6 quart stock pot, and fi ll with the 2 ½ qt. water. Bring to a boil for 15 to 20 min.

4. Lower heat and add the vegetables and bay leaf. Skim the soup to remove excess fat.

5. When the vegetables are cooked (15-20 min.), add the noodles and stir occasionally.

6. Simmer for an additional 10-15 minutes until noodles are tender, and season with the vinegar, salt and pepper. You may refrigerate when cooled, overnight, and remove congealed fat before reheating and serving.

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