ALL YOU BEANERS MEXICANS WHATEVER THE FUCK YOU ARE YOU SUCK ASS YOUR ALL FUCKING RETARDED IDIOT SHEEO FUCKERS THAT DRIVE CRAPPY ASS HONDA'S WITH YOUR NOS STICKERS AND GHETTO 2 BEDROOM HOUSES WITH 50 OTHER SHIT SKINS GET OUT OF ARE COUNTRY GO BACK TO MEXICO AND HOPEFULLY YOUR LACK OF STUPIDITY WILL GET YOU ALL BLOWN UP YOU FREAKING MORONS I SEE LITTLE 9 YEAR OLD BEANERS WALKING DOWN THE STREET THINKING THERE TUFF SHIT I JUST PICK THEM UP AND THROW THEM IN A POND FULL OF WATER (I DO THIS ON A REGULAR BASIS I LIVE IN A BEANER TOWN PLEASE KILL ME" ONCE WE SEND YOU ALL BACK TO MEXICO WE WILL HAVE TO BUILD A 5000 FOOT STEEL PLATED 5,000,000VOLT RAZOR WIRE WALL TO KEEP YOU ALL IN THERE THEN DROP A COUPLE HYDROGEN BOMBS IN THERE AND KILL YOU ALL THEN BECUASE YOUR COUNRY IS STILL INFESTED WITH BEANER DESEASE WE WILL HAVE TO DEYSTROY IT AND SINCE YOU HAVE STEPPED INTO AMERICA WE WILL PROBABLY HAVE TO BLOW THAT UP TO BECUASE OF YOUR INFESTIVNESS SUPER AID,MAGA AIDS,AIDS AIDS,AND OTHER ...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the brea...

INGREDIENTS 1 tablespoons olive oil 1 whole chicken, breasts removed and reserved 2 onions 2 quarts boiling water Salt 2 bay leaves 1 large carrot 1 celery stalk 1/2 teaspoon dried thyme 1/4 cup fresh parsley leaves Ground pepper PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. HOW TO MAKE AT HOME Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts ...