Chicken soup


3 tbsp. EVOO
1 small onion, chopped in large chunks
1 clove garlic, sliced
3 celery stalks, sliced
1 parsnip, sliced
3 carrots, 2 sliced (one for later)
1 large red potato, chopped in large chunks
1 small turnip, chopped in large chunks
1 small bunch parsley
2 small dill stalks
salt and pepper to taste (about a tsp. each)
1/2 tsp. turmeric

For Chicken Soup:
One small organic chicken (approx. 2 lb. )

In a large stock pot, drizzle olive oil over high heat and sauté onions, garlic, celery, parsnip, and carrots. Once onions become translucent and you get a bit of a brown on the other veggies, add 10 cups of water, spices, and add the chicken pieces with bones cover and bring to a boil. Reduce heat to low and simmer for two hours.

The veggies will end up being discarded when soup is ready to be served, though they make a decent side dish for a different meal! Take the chicken pieces and cut small cubes of the breast and your preferred parts of the chicken.

To serve put the chicken cubes in a bowl and add the hot broth, we will also use the remaining carrot, shredded in small pieces, and chopped parsley for additional crunch and flavor.

Enjoy and be healthy !!!

Make sure you use organic, whole pieces with bones and simmer for two hours; this will bring to the soup nutrients you have probably been missing for years.

We are approaching lower temperatures and the risk of respiratory infections are here again, so why not start preventing and fighting off these conditions with a delicious, homemade recipe that has helped our families for generations. Be adventurous, go to the market, get your chicken and vegetables; this will be a weekend you can bring the family together for comfort and health.