FIRST you will need:
6 chicken thighs, skin on
2 tsp Goya seasoning (whatever is your favorite, they have many and any will work)
Place the chicken, skin side down in a large soup pot. Sprinkle the seasoning on and cover. Let cook on medium until mostly cooked through. Using tongs, remove the chicken onto a plate and let cool. There will be still be fat in the soup pot once you remove the chicken, dump this out. But don’t clean the pot. You want a little bit to remain, but only what sticks to the sides, no more than that.
NEXT you will need:
1 large onion
1/2 red bell pepper
3 cloves of garlic
2 stalks of celery
4 medium to large potatoes
While the chicken is cooling down, prep your vegetable. Peel and dice your potatoes (put them in water while they wait to be added to the soup), onion, red pepper, garlic and celery. Add everything but the potatoes to the pot and cook on medium for 5 minutes, Stirring often. you just want to soften them.
While those are simmering you will want to remove the skin from the chicken and throw out. Separate the meat from the bone and dice to the size you like. It is ok if some of the chicken is not completely cooked, it will finish when everything is added together.
LASTÂ you will need:
1 Tbsp chopped parsley (dried works fine)
1 tsp Morton’s Brand Nature’s Seasoning
1/2 tsp Goya all purpose seasoning
1 tsp chicken broth granules or 1 bouillon cube
1/2 Tsp Fresh black pepper
Salt to taste
Add the diced chicken to the already cooking vegetables, add the following spices and continue cooking, stirring constantly for another minute
Add 4 cups of chicken stock plus 4 cups of water. Also add your potatoes and bring to a boil. Once boiling reduce down to medium until the potatoes are soft. The soup is ready to enjoy.
Popularity: 4% [?]
