INGREDIENTS
2 1/2 lb
Chicken thighs, bone-in
2 1/2 lb
English-style short ribs, bone-in
1/2
peeled and cut into pieces 1 lb. russet potatoes
1/2
peeled and cut into pieces 8 oz. rutabaga
2
Bay leaves
3
Carrots, large
2
Celery, ribs
4 cups
Green cabbage
1 cup
Peas, frozen
1 28 ounce can
Tomatoes
2
Yellow onions, fine
8 cups
Chicken broth, low sodium
1 tbsp
Lemon juice, freshly squeezed
1
Pepper
1
Salt
1 tbsp
Vegetable oil