I took the traditional recipe my father uses to make chicken soup and changed it up a little adding potatoes and parsley and a few other things. I find the potato really adds a tasty addition to the traditional chicken soup type recipe.

When I make this soup it is a favorite in my household. I find that I suddenly have three best friends; the cat, the dog and my FI are all in the kitchen sniffing and looking for a handout. It is especially good on cold days or when someone is sick and needs some tasty soup to feel better.

Crona's Chicken Soup

6 chicken drumsticks (or thighs)
Water
2 carrots
2 celery stalks
2 -3 potatoes (Dependent on size of Potatoes)
1 white or yellow onion

Spices to have on hand
Cajun Spice (Tony Checharees is my fav in Cali but if you live somewhere where Nunu's is available that is even better!)
Dried parsley flakes
Garlic Salt (Lowerys is my fav brand of this stuff)
Red Pepper flakes
Ground Black Pepper
(Note: I do not usually measure out spices so the measurements within the following are approximate)

This is a fairly easy soup to make, but it does take some time to do it right. Step 1 is to put six drumsticks into a deep pot and cover then with just enough water so that no parts of the chicken legs are sticking out of the water. Turn the stove on to Medium-High (around 6-8). Add 1/2 teaspoon of Cajun spice, 1/8th teaspoon of parsley flakes, ½ teaspoon of garlic salt, 1/8th teaspoon of red pepper flakes, and 1/8th teaspoon of black pepper. Bring the mixture in the pot to a boil and then bring the temperature down to medium (~6) and cover. Let the mixture boil for about one hour minimum (2 hours or more is better). Periodically check the mixture to make sure the chicken legs are still covered with water. If they are not covered due to water evaporation then add enough water to just cover the chicken legs again.
While chicken is boiling for at least an hour you should cut up the carrots, celery, onion and potatoes into bite size pieces. After the first hour (or more if you choose) of boiling you should safely remove the chicken from the pot (be careful it is HOT!) and debone the chicken separating the meat from the bone. Put the meat back into the pot of water and throw away the bones. You should add the onion, celery, carrot, and potato to the water also and bring the mixture back to a boil. At this point it is safe to taste the water part of the broth you have just made and tweak the spiciness level of the soup. I like my chicken soup to be spicy so I will often add more Cajun spice, garlic salt, and black pepper to taste. The mixture should boil for 45mins to an hour or until all of the veggies you have put into the pot are soft. During this time I often taste the broth of the soup and add more spices until it is spicy enough for me since the spiciness level changes as the spices are incorporated into the soup. Once the veggies are soft and the spice level is to your liking the soup is done. You can turn the oven off and serve you and your friends up a bowl of tasty soup. Bon Appetite!