2large celery stalks, cleaned and chopped into quarters
2large carrots, peeled and chopped into eighths
1large onion, quartered
3large garlic cloves, rinsed and peeled
1large tomato, halved
1leek, cleaned and quartered
1large slice of pumpkin
1tbspsoy sauce
2tspsalt
1bay leaf
Optional (for flu control)
2peppercorns
Dried mushrooms
Handful of nettles
Instructions
Pour the oil into your soup pot. It’s only there to keep things from burning initially. Set the heat to medium.
Brown the chicken in the oil, stirring it once in a while to distribute the pieces evenly. This should take about 10 minutes.
Add all the other ingredients. Stir and cover. Allow everything to cook another 10-15 minutes, until the vegetables wilt.
Pour water in, up to 2 inches over the chicken and vegetables. Cover.
Bring to a boil, lower the heat to minimum, and let the soup simmer for at least an hour, if not 2 or 3.
If you have a slow cooker, you can skip all the above and simply put all the ingredients in it the night before. Turn the switch to low and walk away. By the next morning, you’ll have wonderful chicken soup. That’s what I did this time.