Rich Chicken Soup

Ingredients

 * 2½ lbs chicken legs
 * ½ tsp Italian seasoning
 * 1 medium onion, minced
 * salt and pepper
 * 1 small green pepper, chopped
 * 2 carrots, cut into thick diagonal slices
 * 2 stalks celery, chopped with leaves
 * ½ fresh pumpkin, peeled, cut in serving pieces
 * 3 potatoes, peeled and quartered
 * 2 firm green plantains, sliced thick rounds
 * 2 medium tomatoes, peeled
 * 2 white yams, quartered
 * ¼ tsp nutmeg
 * 3 shallots, minced
 * 1 tsp cumin
 * ½ small cabbage, shredded
 * 1 tsp poultry seasoning

Directions

 * 1) Rub chicken with lime juice.
 * 2) Chop the peeled tomatoes.
 * 3) Make a marinade out of the onion, green pepper, celery, shallots, tomatoes, poultry seasoning, nutmeg, cumin, Italian seasoning, salt and pepper.
 * 4) Mix with the chicken and refrigerate for twenty-four hours.
 * 5) Scrape the marinade from the chicken legs.
 * 6) Simmer marinade in a large kettle for ten minutes.
 * 7) Add the chicken legs and water to cover.
 * 8) Bring to a boil, reduce heat and simmer until chicken is tender, about forty minutes.
 * 9) Skim the surface of the broth as foam appears.
 * 10) Remove the chicken and strain the broth, discarding the vegetables.
 * 11) Return the broth to the kettle and add carrots and pumpkin.
 * 12) Cook for 10 minutes.
 * 13) Next add plantains and yams and cook for 20 minutes more.
 * 14) Then add cabbage and cook for 5 more minutes.
 * 15) Return the chicken to the kettle and heat thoroughly.