Chicken Rice Jalapeño Soup

1 stalk of celery diced

1 large onion diced

5 chicken thighs(with skin)

1T. Garlic powder or 7 cloves diced

1 T. Dried dill weed (not seed)

1 T. dried sweet basil

2 fresh jalapeños cut in ½(more if you want it spicier)

1 tsp pepper

2 tsp salt

Organic chicken stock(or homemade if you have it) I use about 64 oz.

Add cauliflower rice & a bag frozen broccoli about an hour before done.

Put all the above ingredients into a large soup kettle & cover with chicken stock. Bring to a boil & then turn down & simmer for 4 to 5 hours.

As the soup boils down keep adding water.

We take the chicken skins off when done & fry them in bacon grease.

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