INGREDIENTS
This is what you need for 6 quarts:
- 6 chicken legs
- ½ lb. peas & carrots
- ½ lb. shredded cabbage
- ½ lb. green garden beans
- 2 corn cobs
- S&P
Pic1: it looks like this
Directions
Pic2: peas & carrots, shredded cabbage, garden beans
Pic3: leftover chicken for chicken salad and chicken stock for the freezer
- Combine all ingredients in a large stock pot. If you want crisper vegetables, wait to add them until 10-15 minutes before you’re done.
- Add enough water to cover everything. Add S&P, spices of choice.
- Bring to a boil over medium heat.
- Reduce heat and simmer over low heat for 25-30 minutes. Stir occasionally.
- Adjust seasoning
- Serve and enjoy.