ingredients

• 2 Whole Chickens

• 4 Potatoes cut into 4 pieces

• 1/4 Cinamon Stick

• 3 Cardamoms

• 4 Medium Onions Chopped in Halves

• 3 Springs of Thyme

• 3 Sprigs of Coriander

• 6 Cloves

• 1 Tablespoon of Ginger

• 1/2 Teaspoon of Peppercorn 

• 3 Stalks of Celery 

• 3 Whole Carrots

• 1 Teaspoon of Ground Pepper *add more to taste if desired in the end)

• 1 Teaspoon of Salt (add more to taste if desired at the end

• 3 Bay Leaves

• 1/4 Cup of Vinegar

Directions

1. In a pot or slow cooker add chicken and all ingredients to pot.

2. Cook for at least 6 hours and the water should also be 1/3 evaporated.

3. Strain all meat and vegetables, over a pot or bowl, so that soup becomes clear.

4. Use leftover chicken for sandwiches or bake with vegetables and spices in the oven for an added meal.

5. Broth can be stored in the fridge for 1 week or in the freezer for 3 months.