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2 hrs 30 mins
This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine and is a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday mostly during the winter months and the family eats it all week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added.
Units: US | Metric
Serving Size: 1 (510 g)
Servings Per Recipe: 12