| 1 |
Remove chicken from bones, tear meat into small pieces and refrigerate.
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| 2 |
Place chicken bones, oregano and chipotle pepper in large pot and cover with water.
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| 3 |
Bring to boil, lower heat and simmer for 30 minutes; remove bones from broth.
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| 4 |
Add carrots, sweet potatoes and onion; simmer for 10 minutes.
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| 5 |
Add summer squash; simmer for 10 more minutes.
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| 6 |
Add frozen corn and green beans and bring to boil. Lower heat and add shredded chicken; simmer for a final 5 minutes.
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| 7 |
Add water at any point while cooking to keep contents of pot just barely covered with broth.
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