Ingredients:
– 1 whole organic chicken (about 5 lbs)
– 1 pound bacon cut into 1 inch slices
– 1 large onion – chopped
– 2 bags parsnips – chopped
– 1 large container sliced mushrooms
– 1/2 cup chopped fresh parsley
– 1 bay leaf
– 1 cup chopped celery
– 3 tbsp minced garlic
– 3 cartons of 32oz chicken bone broth
– salt to taste
Instructions:
1. Boil whole chicken on med high in bone broth with bay leaf. Be sure to reach inside the chicken beforehand and pull out giblet bag. Open bag and pour giblets into boiling chicken as well.
2. Meanwhile chop all vegetables: onion, parsnips, celery, garlic and parsley- set aside.
3. Next, sauté chopped onions in olive oil until softened. Add garlic and cook about a minute longer stirring constantly. Add to boiling chicken.
4. Allow chicken to continue to cook on a soft boil for about an hour or until chicken starts to fall apart.
5. Take chicken out of pot and let cool on large cutting board.
6. Add remaining vegetables and bacon to boiling broth. Turn heat to low simmer and continue to cook until vegetables are tender.
7. While vegetables are cooking in broth, debone chicken into bite size chunks and add to soup mixture.
8. Add salt to taste. Allow to cook about 30 minutes after adding the vegetables. You may need to add a bit of water as some of the broth will evaporate. Be sure to wait until vegetables have cooked awhile because the mushrooms will render water.
9. Turn off heat and allow to sit for 20 minutes before serving.
Pour soup into bowls and enjoy!! So good for the heart and soul!😋
Additions and Options: cubed butternut squash, chopped carrots, fresh spinach or kale leaves!!
Nutrient Dense For The Heart and Soul 