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Chick/Choy Soup

From Stones River Market

<p>Mild-flavored soup that is real comfort food. Good medicine for sick people. I make my own stock, then add vegetables and meat. If you simmer overnight, as I suggest, it&#8217;s easy to make the soup the next day. Takes time, but not much work.</p>
Source: This is my own recipe using market produce. (Entered by Kathleen and Ken Ferris)
Serves: About 8 servings.

2 pkg. chicken backs for soup
10 cups filtered water
1 1/2 tsp. sea salt
1 large onion, diced
4 organic carrots, coarsely chopped
4 stalks organic celery, coarsely chopped
1 cup organic parsley, chopped
3 large org. red-skinned potatoes, diced
4 carrots, peeled and diced
4 stalks org celery,diced
1 large onion, diced
1 gal bag Baby bok choy
1/4 to 1/2 tsp freshly ground black pepper
1/4 tsp. dried thyme or 2 sprigs fresh

Step by Step Instructions
  1. To make stock, cook chicken in salted water with onion for about 1 1/2 hours. Keep pat covered. Remove meat from bones, dice, and refrigerate until later.
  2. Return bones to pot, add celery, carrots and parsley and simmer overnight, pot covered. In morning, strain broth to remove all bones and vegetables.
  3. Add new carrots, celery and onion. Scrub potatoes well but do not peel. Dice and add to pot. Add thyme and pepper. Simmer until vegetables are almost cooked. Slice bok choy and add. Simmer until tender, but don't overcook.
  4. Taste and adjust salt and pepper. Add diced chicken. Heat through and serve. I freeze leftovers for later meals.