Chicken Soup For A Soul In Any State


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Chicken Thighs and Legs (about 1 lb)

1 tbsp olive oil


1 bag frozen french-cut green beens

1 bag sliced okra

1 bag frozen corn

6 large carrots, sliced into chunks

1 cup cilantro, chopped

Salt to taste

1 small onion, chopped

1 head garlic, chopped finely chopped

1 lemon, juiced

black pepper to taste

finely minced serrano peppers



Sauté garlic and onions until aromatic; Boil 8 cups water in a pot; Wash chicken; Add whole chicken pieces to rolling, boiling water; Cover and cook on medium heat until the chicken is not pink in the middle, about 25-35 min; Remove chicken from water and add carrots; boil for 4 min; add okra, green beans, corn, garlic, onion, and salt; boil for 4 min; turn to a simmer; de-bone chicken and cut into chunks; add to water and turn up heat to medium-high heat; add lemon juice, black pepper and simmer for 5 more minutes; garnish with cilantro

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