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About the Recipe – Place a large pot over medium high heat and cook onions in vegetable oil until they begin to become translucent, about 3-4 minutes. Add tomatoes and cook just until tomatoes release their juices, about 3 minutes. Add remaining ingredients, then bring to a boil. Immediately turn to a gentle simmer and cook until vegetables are tender, chicken is cooked, and soup has thickened, about 20 minutes.
Chicken is cooked when a thermometer reads 165F when inserted into the thickest part of the breast. Juices of chicken should run clear. When chicken is cooked, remove chicken from pot and allow to cool enough to handle. Remove chicken skin and discard. Shred all meat, discard bones and add shredded chicken back to soup. Season salt and pepper.
Serves: 4
pdf for Copy of Recipe -Afghani chicken soup – Yakhnee (yach-nee)
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