Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken in a stockpot and cover with water. boil chicken until it falls off the bone. remove bones and gristle. set aside. cook potatoes in fresh water until tender (not mushy). rinse. cook carrots in broth until tender. add remaining ingredients and cook at least another 30 minutes.

Target recipe: fill an extra large pot half full of water. add sprinkle of salt. add rinsed chicken thighs, with bones and skin. after 2 hours on high, with water boiling, remove the skin and bones. if you remove the chicken to do this, keep the broth and return the chicken once items are removed. keep lid on the pot with some opening so it doesn't boil over. add veggies(drained) unless you are using creamed corn. continue to heat the soup. once veggies are cooked you may serve or store. soup tastes better after 2 days. do not scrape off fate when cold. it improves the flavor and vitamin content. addition of buillon extends soup, 1 tsp or cube to every cup of water.