(Revised on 7/28/13)
First of all, you can use whatever ingredients you have around or want to use. But if you want to stay within the guidelines presented here, there will be no bullion cubes, sausage, store bought chicken stock, or pretty much anything else from a package unless it is from a package of frozen vegitables or maybe a can of corn that you might want to add at the end. The general idea is that you don't want anything that has been processed in any sort of food factory.
Step one: Assemble the ingredients.
Here is what I would offer as far as a general guideline.
onions
celery stalks - about a half or 3/4ths of a celery plant
carrots
sweet potatoes
Poblano Peppers - or dried chili's if you can get them
Jalapeno peppers
Collard or Kale Greens
Cilantro - best to chop and add fresh once you are ready to serve
Broccoli, Cauliflower or maybe some summer squash
Mushrooms
Garlic Cloves
Chicken - 3 or 4 chicken breasts - all with skin removed.
Herbs and Spices (Listed Below) - this is up to you but the very important thing is to add them mostly at the end so the flavor doesn't get cooked away.
Salt - depending on your views on sodium
Balck Pepper
Chili Powder
Garlic Powder
Whatever other spices you might like; Oregano and Italian spice mixes can add a nice touch.
Step 2: Soak and wash, and scrub the vegetables
Soak the vegetables in water and maybe a little vinegar for about an hour and then scrub the ones like potatoes and carrots with a brush under running water. The ones with softer skins just clean using your hands. Don't Soak Mushrooms - Just rinse and clean.
Step 3: Debone the chicken breasts - don't throw away the bones.
Remove the chicken breasts from the bone. Use a sharp knife and once you do it a few times it will get easier. Basically you just want to keep the knife as close to the bone as possible and slowly trim away the chicken breast. You can probably find a YouTube video showing how to do this.
Step 4 - Chop the Veggies
It is a good idea to take time to sharpen your knife before chopping the veggies. You will want to use a good Chef's knife made for the job. Cut everything up into bite sized pieces.
If you are using Jalapeno peppers, then you will want to cut them in half and spoon out the seeds and cartilage before chopping. Be careful not to get the seeds or cartilage on the back side of your hands and remember not to rub your eyes. Also, keep the chopped Jalapenos separated from the other veggies so you can add them at the end. Chop them pretty small.
Also, do not mix the veggies that need less cooking with the chopped carrots, sweet potatoes, etc. Summer squash, broccoli, cauliflower, and particularly mushrooms. They can all be added once the soup is done cooking. The residual heat will cook them just fine.
Step 5: Make the stock
I use a fairly good sized pot and fill it about a 4th of the way with water.
Then add the chicken breast bones to the pot and whatever miscellaneous vegetables you might want to use. Generally if you have any left over veggies that are not quite fresh enough as you prefer but still too good to throw away, then use them. You can also use the base from the celery stalk, a few carrots, an onion (or half an onion), or maybe a half or third of a sweet potato. Just use whatever you think will work.
Cover the pot and after it starts to boil, then turn it down and let it cook for an hour or two.
After it is done, remove everything but the broth. You may want to use some sort of strainer to make sure there are no chicken bones.
Step 6 - cook the chicken breasts
In the same pot you are already using, throw the deboned chicken breasts into the pot. Let them cook just enough to be done. If you over cook them they will turn rubbery. If you can cut the chicken breast in half and it is all white with no "pinkishness", then it is done enough. You are going to cut it up and throw it back in at the end so you don't have to worry so much about it being undercooked.
Once the chicken breasts are cooked, then remove them from the pot and let them cool on a plate.
Step 7 - Cook the Veggies.
You can add most of the chopped veggies at the same time. However, if you have broccoli, cauliflower, or other veggies that don't need too much cooking, then put them in at the end.
You will want to add the chopped veggies and once they come to a boil, then turn off the heat.
At this point, after the het has been turned off, the soup mixture will be hot enough to cook broccoli and cauliflower so just add the chopped broccoli and cauliflower at the end. No need to over cook it. Also, if you are adding any frozen peas or corn, then do it at the very end. Again, you will want to wait til the heat is turned off to add the veggies like mushrooms and broccoli since they won't need much cooking.
After the veggies are cooked, then add the chicken breasts (which you have chopped up at this point) back in.
Step 8 - Taste and then add herbs and spices tasting as you go
This a hugely important step. Get a spoonful but let it cool enough so you can really taste it. Check to see how much heat you got from the peppers. This way you can spice according to your own taste.
Add some salt (if you use it) but not too much.
Add some black pepper
Also some Chili Powder and some garlic powder or even better some fresh chopped garlic.
Of course you could use entirely differnt spices if you like, it is up to you.
After you add the spices, then stir it up and taste it again. If it needs more kick, then add some more of what ever seems right.
You never really want to be able to tastes salt, pepper, or other spices individually. You don't want any one thing to overpower the soup. It will have good flavor from all of the good ingredients, you just want to enhance and accent the flavor. Taste it as you add spices and remember that it is better to under spice and add more as you go than to overdo it. You can always add more later if needed.
After that, just let it cool, put it in plastic containers and store it in your fridge.
A bowl of soup is great to heat up at work or have for an evening meal.
If towards end of the process, you have too much soup and it is going to overflow when you add ingredientes, then set some of the broth aside and add it back in at the end once you start to put it in containers.
Alternative way to add peppers: If you really want to get fancy with it then roast the Poblano and Jalapeno (or whatever other kind you like) over the flame of a gas stove. If you use dried peppers then soak them and then once they are soft, roast the skin side. After that, chop them up and put them in a blender with some water. Blend the mixture well and then add in stages as the vegetables cook at the end. The more kick you want the soup to have the more you add at the end. The roasted peppers will make a subtle difference and add more depth to the flavor. Remember that if you don't clean out the guts from the Jalapenos, they will pack quite a bit of heat.
Note: If you want to use dark meat, then use about 5 skinned drumsticks at the beginning and then after they are done take them out and add a package of skinned thighs. Again, use chicken with bones for the best flavor.
