Chicken Soup

4 in-bone chicken breasts

6 carrots

3 stalks celery

3 onions

1 Tablespoon cumin

4 teaspoons salt

1 lemon

4 Tablespoons olive oil

Chop onions, carrots, and celery. Saute veggies in olive oil. Add chicken breasts and cover with water. Boil for two hours. When chicken is cooked, remove and cut chicken off of bone in cubes. Add cubed chicken back to broth mixture. Add cumin, salt, lemon juice. Stir and warm up if necessary. Serve with cilantro, if you wish. Ladle into bowls and enjoy.

Come, Lord Jesus.

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