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Rich Broth Instructions:

• In a very large stock pot, simmer chicken bones, carrots, celery, onion, garlic, bay and saffron for approximately 2 hours.
• Remove chicken bones and pieces from the pot and set aside until cool enough to handle
• Pour broth through a strainer and discard vegetables and herbs
  Soup Instructions:
  
• Return broth to stock pot and add diced carrots, celery, cabbage and broccoli stems
• Add 2 tsp koser salt and black pepper
• Cover and bring to a light boil - cook until vegetables are tender
• When cooled slightly, remove chicken meat from bones and discard bones
• Add chicken meat to stock pot and heat to serve.
  
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