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Chicken Soup

3 half chicken breasts
2 quarts water
1/2 teasp. black peppercorns
1/2 teasp. whole allspice
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 teasp. thyme
2 bayleaves
2 dried red chiles, seeded and cut up, optional
2 Tablesp. of fresh ginger, diced
6 cloves garlic cut in big chunks
2 - 3 small-medium leeks, sliced (white & light green part only)
4 large carrots, sliced
3+ stalks celery with leaves, sliced
1/2 to 1 small napa cabbage, sliced
2 medium rutabagas, cut in chunks
2 russet potatoes, cut in chunks (omit if you want to use pasta instead)
1 can stewed tomatoes (and juice)
1 can garbanzo beans (drained and rinsed)
spinach, coarsely chopped
yellow crookneck squash, sliced

Put chicken and a large kettle and bring to a boil: Simmer
for 10 minutes or so, skim off foam that forms on top.

Then add remaining ingredients except for spinach and squash.

Cover, turn down heat and simmer for 1 1/2 hours. Take chicken
out and discard skin and bones. Chop up or shred chicken and put
back into soup.

(If you didn't use potatoes, you can add some pasta like bow-tie
or small shells and cook for around 15 minutes more.)

Add at this point (they add a lot to the visual pleasure as well
as taste of the soup) spinach and squash.

Cook for 10 more minutes.


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