12 cups Water
5 Chicken Thighs (with bone)
1 Tbsp Adobo Seasoning
4 Carrots
4 ribs Celery
6 Mushrooms
1 Yellow Onion
2 cloves Garlic
1 ½ Whole Black Peppercorns
1 Bay Leaf
6 sprigs Parsley
3 sprigs Thyme
2 tsp Sea Salt

In a large pot, combine the water, chicken thighs, 2 coarsely chopped carrots, 2 coarsely chopped celery
ribs, a peeled and quartered onion, smashed garlic cloves, and herbs and bring them to a boil. Cover the
stockpot, but leave a little room for steam to release. Simmer for 30 minutes.

Take the chicken out of the pot and remove the skin. You can discard that part. Once cool enough, pull
the meat from the bones. Cut the chicken into ½” chunks and set aside for later. Throw the bones back
into the stockpot and simmer on medium-low heat (~4) for about 20 minutes. Then strain the broth,
discarding the chunks, and put the liquid back into the stockpot. Bring it to a boil, then simmer until
reduced, about 30 minutes.

Peel and slice the carrots. Slice the celery and mushrooms. Add them to the strained broth, cover, and
simmer until tender, about 10 minutes. Serve and enjoy!

Serves 4 to 6