chicken soup

8		skinless chicken legs
3		chopped red potatoes
2  cups		of chopped baby carrots
1/4		head of cabbage chopped
1/2  serving		of sweet peas
1  can		of black beans (drained and rinsed)
2  cups		of chicken stock
8  cups		of water
2  tablespoons		garlic
2  teaspoons		salt
2  tablespoons		black pepper
1/4  cup		lemon juice
1  tablespoon		olive oil
2  tablespoons		corn starch

Tip: For nutritional information on all the ingredients in chicken soup just click on each ingredient name. Then adjust the serving size for any chicken soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

This recipe is done in three stages
First you clean your chicken and remove all the skin from it. In a large skillet cover the chicken with water ad half the salt and black pepper and cook on medium heat until all the water is gone. This will take about 45 minutes.

While the chicken is cooking chop all your veggies into spoon bite size piece and place to the side in individual bowls.

In a large soup pot- measure out your olive oil...it should just barely cover the bottom of the pot. Add the garlic in and start to roast it for just about 4 minutes. Just enough time for the aroma of the garlic to release, then add in both the potatoes and carrots. Allow them to roast on a medium heat for at least 5 minutes. Then add in the broth and water and bring to a a boil. The vegetables should take about 10 minutes to soften. at this point turn down the pot to low and allow it to slowly simmer while the chicken caontinues to cook.

Once all the water has cooked out of the chicken remove it from the heat and to your cutting board. Use a fork to pull all the meat away from the bones and then chop into bite size pieces. add the chopped chicken meat to the soup pot. If the water down't cover the mixture add more in, turn up the heat to medium high so that the liquid comes to a soft boil. After 6 minutes add in the chopped cabbage. You want to cook until the cabbage is half cooked and then add in your beans and peas.

Lastly I mix the corn starch with some hot water and add into the soup to slightly thicken it. I allow it cook for another 15 minutes or so so all the flavors can combine.