Ingredients

• Chicken Legs,
• Onions,
• Carrots,
• Leek,
• Celery,
• Cabbage,
• Cloves,
• Allspice,
• Bay Leaf,
• Parsley,
• Dill,
• Pepper,
• Salt.

Instructions

• Add chicken to a large Dutch oven or stock pot
• Cover with water
• Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
• If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
• My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately
• Strain everything out of the broth
• Bone the chicken, pulling the meat into large chunks
• Slice the carrots
• Return the chicken and carrots to the broth
• Cook noodles according to package instructions if you’re using them
• Add noodles to bowl and then top with hot soup