Emergency leftovers – Chicken soup

Instead of making the chicken broth with bones, I used chicken thighs.

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After boiling them for one hour (with all the ingredients I use for chicken soup) I took them out and removed the flesh (carefully, I wanted to cube it later) and put the bones back in again, and boiled for twelve hours. Strained, and started boiling again, adding carrots, zucchini and the cubed chicken flesh, letting it boil until the veggies were tender. With some salt and pepper to make it tasty. Pretty good, pretty standard chicken soup.

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