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3 Tbsp. salt for a 14-quart pot (2 Tbsp. for a 12-qt.)
4 or 5 chicken wings/necks/bones
4 or 5 small onions
10 to 12 cloves of peeled garlic
5 or 6 carrots, peeled and cut
5 or 6 celery stalks, sliced
Celery head (celeriac), cleaned
Ginger, about 2 inches (fresh is best)
Meat bones/Bone-in asado (½ -1 kg.)
1 sweet potato, peeled but not cut (optional)
2 chicken breasts, boneless and skinless
2 chicken thighs and legs with bone and skin
Dash of black pepper
Dash of turmeric powder
Fresh parsley leaves
Fresh dill
Zucchini slices, added in for the last hour (optional)
Directions:
Fill a large pot halfway with water and place it on the stove over medium heat. Add all the ingredients in the order listed above. Bring to a boil, then lower the heat.
Keep the pot mostly covered and let it simmer for at least 5 hours (or longer, if you have time).
Let the soup cool before dividing it into containers for freezing or refrigerating.
ENJOY !
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