Amish No Water Chicken Soup

By Sharon Feldman

Saw this and decided to give it a try. I tweaked it a little.

Ingredients:

• 1 sweet onion, sliced
• 1 leek, chopped
• 5 carrots, chopped
• 5 stalks celery, chopped
• 1 package of mushrooms, chopped
• 1 head of escarole, chopped
• 1 -2 apples, chopped
• 1 head of cabbage, chopped
• Fresh ginger slices to cover the chicken
• 5 lb chicken (I used 2 chicken breasts, skin on)
• Salt and cayenne pepper
• Olive oil

Directions:

In a Dutch oven, add 2-3 tablespoons of olive oil. Over medium heat, add the onions, leeks and some salt. Mix and cover for 10 minutes until soft and steaming.  Remove the lid carefully and let the condensation drip into the dutch oven. Add the remaining ingredients. Cover and cook another 10 minutes. Stir and make room in the middle for the chicken. Salt the chicken generously and sprinkle the cayenne pepper over the chicken. Cover the top of the chicken with fresh ginger slices. Cover and reduce flame to low. Cook for 1-1/2 hours.

Pull the chicken apart and spoon in the ingredients. Enjoy!