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This chicken soup comprises an entire meal!
3 tablespoons Bartenura Olive Oil
1 onion, diced
2 cloves garlic, diced
3 carrots, sliced
2 stalks celery, sliced
1 parsley root, cubed
1 cup Glicks Navy Beans, soaked and rinsed
2 chicken leg quarters
1 to 2 teaspoons salt or to taste
1/2 teaspoon Gefen Paprika
1/3 cup small, square noodles
In a four-quart pot, heat oil and sauté onion and garlic. Add carrots and celery to pot. Cube parsley root and add, mixing gently. Cook for about 20 minutes.
Fill pot with boiling water and add beans, chicken, salt, and paprika. Simmer for two and a half to three hours, until beans are soft. Add noodles and cook through, approximately 20 minutes.
Remove skin and bones from chicken and return small pieces of chicken to pot.
Photography and Styling by Chavi Feldman
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