| Six cups chicken broth (canned or fresh, it doesn't matter) | Two cups water | |
| Four 1/4 chicken portions (any other chicken parts will do) | 1/2 pound mushrooms (sliced up) | |
| 1/2 pound bok choy (aka kohlrabi--also sliced) | 6 cloves of garlic (sliced too) | |
| Salt and pepper to taste |
Put the chicken broth and water in a large pot. Add some salt and pepper. Peel the skin from the chicken (Shavon says this is important, so you can avoid those gross little floaty bits....) and add to the broth. Add three of the sliced garlic cloves to the pot as well. Let cook on medium heat for about 20 minutes.
When the chicken has cooked to the point that it's falling off the bone, remove the meat and bones. Cut (or pull) the meat into bite size chunks, then put it back in the broth and discard the bones. Add the mushrooms, the bok choy, and the rest of the garlic and simmer for an additional 10 minutes. Taste the broth every so often and season as necessary. Serve hot. Should serve about four to five, maybe more.
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