1 small cut in quarters (remove giblet; option to remove skin)
3 medium peeled and sliced into half moons
4 stalks
2 medium
1 quart
to taste
1 cup
1 cup
Directions
Heat the oil in a medium soup pot over medium heat. Brown the chicken 2 to 3 minutes on each side. Remove and set aside. Add the vegetables (minus the kale or spinach) to the pot and cook for 4 to 5 minutes. Put the chicken back in the pot, add the chicken stock, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, until the chicken starts to fall off the bones (you may need to add more liquid). Remove the bones. Skim the grease off the top with a ladle. Season with salt and pepper. Add the kale or spinach and allow them wilt. Add the parsley and serve with a green salad.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)