Instructions:
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Rub the chicken thighs with olive oil and season with salt, pepper, oregano, dill, and garlic powder.
Place the chicken thighs in a baking dish, cover, and roast in the preheated oven for about 2 hours until the chicken is tender and the meat easily falls off the bone.
Prepare the Aromatics:
In a separate pan, heat a small amount of olive oil over medium heat.
Add the onion, ginger root, black pepper grounds, and cardamom. Sauté until the mixture becomes aromatic and slightly caramelized.
Make the Soup:
Remove the roasted chicken thighs from the oven and let them cool slightly. Shred the meat off the bones and set aside.
In a large pot, combine the sautéed aromatic mixture with the diced potatoes and sliced carrots.
Add enough water to cover the vegetables and bring to a boil.
Reduce the heat to a simmer and cook for 3-5 hours, or until the vegetables are tender and the flavors have melded together.
Add the shredded chicken to the pot and stir well.
Adjust seasoning with additional salt, pepper, or herbs if needed.
Serve:
Ladle the soup into bowls and serve hot. Enjoy!
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