Rich Chicken Soup

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[edit] Description

[edit] Ingredients

• 21/2 lb. Chicken legs
• 1/2 tsp. Italian season
• 1 medium Onion, minced
• salt and pepper
• 1 small green pepper, chopped
• 2 carrots, cut into thick diagonal slices
• 2 stalks celery, chopped with leaves
• 1/2 fresh pumpkin, peeled, cut in serving pieces
• 3 potatoes, peeled and quartered
• 2 firm green plantains, sliced thick rounds
• 2 med. tomatoes, peeled
• 2 white yams, quartered
• 1/4 tsp. nutmeg
• 3 shallots, minced
• 1 tsp. cumin
• 1/2 sm. cabbage, shredded
• 1 tsp. poultry seasoning

[edit] Directions

1. Rub Chicken with lime juice. Chop the peeled tomatoes.
2. Make a marinade out of the Onion, green pepper, celery, shallots, tomatoes, poultry seasoning, nutmeg, cumin, Italian seasoning, salt and pepper.
3. Mix with the Chicken and refrigerate for twenty-four hours.
4. Scrape the marinade from the Chicken legs.
5. Simmer marinade in a large kettle for ten minutes.
6. Add the Chicken legs and water to cover.
7. Bring to a boil, reduce heat and simmer until Chicken is tender, about forty minutes.
8. Skim the surface of the broth as foam appears.
9. Remove the Chicken and strain the broth, discarding the vegetables.

Return the broth to the kettle and add carrots and pumpkin. Cook for 10 minutes. Next add plantains and yams and cook for 20 minutes more. Then add cabbage and cook for 5 more minutes. Return the Chicken to the kettle and heat thoroughly.