Chicken Broth with Thighs and Chickpeas

Here are the ingredients you need

• Soup vegetables to taste (turnip, parsnip, leek, celery, carrot)
• 2 large potatoes
• 1 jar cooked chickpeas (drained and rinsed)
• 6 skinless chicken thighs
• Water

Method

1. 1Rinse the chicken under cold water and place it into a large pot.
2. 2Wash and peel the vegetables, then add them to the pot as well.
3. 3Rinse the cooked chickpeas under cold water and add them in.
4. 4Fill the pot with water all the way to the top.
5. 5Simmer over medium heat for 1 to 1.5 hours.
6. 6And that's it! Our homemade chicken broth is ready to enjoy.

Notes & Tips

1. 1I know you're not supposed to wash raw chicken to avoid spreading bacteria and cross-contamination around the kitchen... but personally, I just can't bring myself to make soup without giving everything a quick rinse first. So if you don't want to wash it, don't! I'll keep doing it and then disinfecting the whole kitchen with bleach afterwards.
2. 2During the first few minutes of boiling, make sure to skim off any foam or impurities that rise to the surface using a slotted spoon.
3. 3In this recipe, the potato breaks down as it cooks, giving the broth its lovely milky-white color. Without the potato breaking down, the broth turns out clear and golden (another way to get that rich white color is by adding chicken feet if you prefer not to use potato).
4. 4You can also make this using chicken carcasses. I personally love chicken thighs because I can shred the tender meat and use it for another meal.
5. 5I use skinless chicken so the broth doesn't end up greasy.
6. 6I don't add any salt because we love it just like this, but feel free to season it to your taste.