INGREDIENTS
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4 chicken leg quarters, skin and fat removed
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8 cups (2 L) low-sodium chicken broth
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4 cups (1 L) water
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1 medium onion, chopped
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2 garlic cloves, pressed
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2 bay leaves
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1/2 cup (125 mL) chopped fresh parsley, divided
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1/2 cup (125 mL) chopped carrot
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1 cup (250 mL) chopped celery
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2 tbsp (30 mL) lemon juice