i could probably be vegetarian if it weren't for chicken soup. my recipe is as follows.
6 chicken thighs (skinned, bone in)
1 large onion, halved
a soup pot
enough water to cover, adding again the depth of a chicken thigh
bring to a boil and then lower heat to simmer for 90 minutes. remove the chicken to a plate to cool. toss the onion. skim any grey matter, or allow it to settle and move the stock to another pot. add 1/2 teaspoon (good) salt, or to taste.
pull the chicken from the bones, tearing it into largish chunks and removing any fatty bits. add them back to the pot, along with 2 cans of chickpeas, rinsed and drained, and one teaspoon of black peppercorns ground together with 12 juniper berries. if you're going to eat it right away, heat it all up again for ten minutes or so and add 1/4 cup of finely chopped flat-leaf parsley. otherwise freeze it to eat at lunch.
i make a variation with thick-skinned brown beans and long, pine cone shaped pipali peppercorns. it depends what the neighbourhood markets have...
16 hours ago