Chicken Soup

• 2 12 lbs chicken parts
• 3 carrots, diced
• 3 celery ribs, diced
• 4 garlic cloves, minced
• 1 large onion, diced
• 1 leek
• 1 bay leaf
• 1 bunch parsley
• 8 cups water
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• salt

1. Brown the chicken parts in a skillet.
2. Remove to a large soup pan.
3. Brown the carrots, celery, onion and garlic then add to the chicken parts.
4. Cut the leek in two.
5. Wrap the green leek leaves around the white part of the leek, the bay leaf and the parsley.
6. Secure with a rubber band and add to the chicken and vegetables.
7. Pour the water over all.
8. Bring to a boil.
9. Reduce heat and allow to simmer at least 1 hour 15 minutes.
10. Skim the foam as necessary.
11. Remove pot from heat and take the chicken out of the soup.
12. Remove meat from bones and skin and shred.
13. Return the meat to the soup and heat through.
14. Add the cumin, coriander and salt.

chicken, carrots, celery, garlic, onion, leek, bay leaf, parsley, water, cumin powder, coriander powder, salt

Taken from www.food.com/recipe/chicken-soup-440897 (may not work)