Chicken Soup

• 2 frozen herb cubes=basil, thyme, parsley, rosemary in olive oil
• 1/2 red onion
• 1 red bell pepper
• 1 whole roasted chicken from store= lemon pepper
• 2 liter coconut water
• 3 bouillon cubes
• 1 bay leaf
• 2 stalks of celery sliced w/leaves chopped
• 4 large cloves of garlic chopped
• 3 carrots sliced
• 4 red potatoes
• 2 pinch Cheyenne pepper
• 2 pinch white pepper
• 1 packages mushrooms sliced
• 4 stalks of green onions sliced

1. Put first three ingredients in stock pot and saute.
2. Pull apart chicken and add to stock pot with some fat.
3. Use all bones except neck and rib bones.
4. Mix and warm.
5. Once warmed add coconut water, bouillon cubes and bay leaf.
6. Bring to a boil.
7. Add carrots, celery w/leaves, garlic, red potatoes and all three peppers.
8. Bring to a boil for 1 hour.
9. After hour pull out all chicken bones and skin; then put in separate pot with water and boil for 1 hour.
10. Add water as needed.
11. Put mushrooms and green onions in soup and return to a boil.
12. Lower heat and summer for 1 hour.
13. After hour, take out bay leaf and add water from chicken bones.
14. Stir, check again for any bones and serve.

basil, red onion, red bell pepper, chicken, coconut water, bouillon cubes, bay leaf, stalks of celery, garlic, carrots, red potatoes, cheyenne pepper, white pepper, mushrooms, stalks of green onions

Taken from cookpad.com/us/recipes/344741-chicken-soup (may not work)