Japanese style Chicken and Vegetable soup---
adapted recipe


1 package of  skinless chicken legs
2 onions  2 cloves of  garlic 
1 bunch scallions or leeks
 2 celery stocks
about a half of bag of carrots
3  to 4 cups of broth
 3 small  baby bok Choy
can of bamboo shots
can of chestnuts
 ginger to taste
roasted  black sesame seeds
optional --chop 2 serrano give it a nice kick!

 I grated some ginger about a table spoon, to  make the chicken broth.
**  you will need about 3 cups of  broth. you  can also  use canned chicken broth. Just be careful of the salt. First I boiled the  chicken with out the skin for about 30 minutes on a medium heat. Then I 
deboned  the chicken and then cut chopped them up. ( you could  use any chicken parts.)  For this clear broth soup I used skinless chicken to keep down on the fat and oil. Once the chicken is  chopped I return it back to the pot  and then I add all the other vegetables,

  with  deboning the chicken it  took me an  hour.  Cut up everything  bring to a boil and then let it simmer on low about 20 minutes.  A bit less if you like your vegetables with some crunch in your soup. It is a simple soup with lots of vegetables and can be made meatless.

It freezes, and  warms up really well. We ate 8 quarts. in  2 days. I took the very last bowl to my  female friend at work she likes vegetables and loves me enough to try anything  of  my cooking. She loved it.....

Just a few notes:

When I use leeks I like to  slice the leeks into coins and then let them soak in  cold water. The leeks  grow in  sandy soil so  I wash them a few times .

   The  bok choy is best  cut in  bite size pieces. I just washed it and rough chopped mine. 

I spiced  it with  salt, pepper to taste, and  topped with some roasted sesame seeds

 

***You  can use sugar snap peas, broccoli, 

 

photo by T Portlock