3-4stalkscelery or 1 piece celeriac(about 75 g/ 2.6 oz)
12cupswater or enough to cover the chicken and vegetables100 fl.oz/ 3 liter
2-3organic chicken stock cubesoptional and according to taste
1red bell pepper
1green bell pepper
1red chili or more to tastethe soup should be rather hot
¼teaspooncayenne peppermore to taste
fine sea salt and freshly ground black pepper
3.5 ozcheesegrated, 100 g, Note
fresh chopped corianderor parsley
Place the chicken in a large pot. Clean the vegetables and cut them into large pieces. Add to the pot. Add allspice, cloves, bay leaves, and peppercorns; cover everything with cold water.
Simmer: Bring to a light simmer, but don't let the water come to a full boil or the soup will not be as clear anymore. Simmer the stock lightly, uncovered, for two hours or until the chicken is very tender and cooked through.
Remove the chicken and the vegetables from the stock. Keep the carrots, but discard the rest of the vegetables and the spices.
Strain the stock through a fine-mesh sieve lined with a clean kitchen towel to remove the impurities.
Reduce stock: Return the stock to the clean pot and place it back on the stove. Bring to a light boil and let cook, uncovered, for about 15-20 minutes, thus allowing it to reduce slightly and increase the flavor. Add salt to taste.
If desired, you can add some organic chicken stock cubes at this point for a stronger flavor. This is optional, add chicken stock cubes and salt according to your taste.
Prepare vegetables: While the stock is reducing, prepare the fresh vegetables. Slice the bell peppers and the remaining onion into thin slices. Finely chop the chili. Slice the cooked carrots as well.
Once the chicken is cool enough to handle, remove its skin and bones. Shred the meat and set aside. Dra
Drain and rinse the chickpeas from the cans.
Cook vegetables: Heat the oil in another soup pan. Add the sliced peppers and onion and saute for about 5 minutes, stirring from time to time. Add the chopped chili, cayenne pepper, ground cumin, ground coriander, and oregano and stir for another minute.
Add the stock to the pot, bring to a boil and let the soup simmer for about 10 minutes. Add the drained chickpeas, cooked carrots and chicken meat and continue simmering the soup for another 10 minutes. Adjust the soup with salt and pepper.
Toppings: Slice the avocado and grate the cheese. Sprinkle the soup with fresh coriander (or parsley) and serve with avocado and cheese.
I used grated Emmentaler cheese, but you could use Cheddar or Mexican cheese