Start with a base – 1 tbsp of olive oil, 1 chopped onion, 1 chopped carrot, 1 clove garlic, 1 chopped celery stock. Fry the veggies over medium heat for 5 minutes. Set aside.
Boil 1 whole chicken, or 8 chicken legs/thighs in 10 cups of water. After 10 minutes of boiling add the base that you prepared in step 1. Add salt, pepper, and Lawry’s Seasoning (orany chicken seasoning). After 30-40 minutes, remove the chicken.
**This is your Stock. You can put this stock in glass jars and keep it in your refrigerator for 1 week. Or you can freeze chicken stock safely for 3 months. With this stock you can make fresh soup every day.**
With 4-8 cups of stock, mix and match any combination of vegetables. Some choices are below:
- Potatoes, Tomatoes, Frozen Mixed Vegetables, Green Beans , Peas , Corn, Carrots , Celery, Cabbage , Zucchini, Mushrooms, Peppers, Spinach, Broccoli, Squash...(this list is endless)
You can also mix and match a half cup of pasta, lentils, beans, barley, or rice (also an endless list of possibilities)
Let the soup simmer for on medium to medium low heat for 30-40 minutes. 10 minutes before serving, add the Halal Chicken that you set aside and add spices (garlic, salt, pepper, Chicken seasoning salt). Alternatively, you can use the chicken that you boiled for another meal, and make the soup chicken and vegetable only.