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Yvette's Famous Chicken Soup Recipe

• 2 1/2 cups of chicken stock 
• 2 1/2 cups of water
• 1 onion, peeled and diced
• 1/2 medium-sized celeriac root, diced
• 2-3 carrots, cut into thin rounds
• 2 potatoes, diced
• 1 tsp. each fresh rosemary, thyme, parsley, dill, oregano, cilantro, sage chopped
• ¼ cup square pieces of pumpkin
• 2 – 3 stalks of celery chopped
• 1 medium turnip cut into square pieces
• 1 medium parsnip
• Leeks chopped
• 1 cup of chopped mushrooms
• 2 cloves of fresh garlic minced
• 1 Organic, free range chicken pieces with bones (wings, drumsticks)
• 2 tsp sea salt
• 1/2 cup kale chopped

Bring water/stock, onion,celeriac root, potato, carrots, rosemary, thyme, sage, mushrooms, oregano,chicken pieces and sea salt to a boil. Reduce flame, cover and simmer 35-45 minutes. Add parsley, dill, cilantro, garlic and kale and continue cooking for 10-15 minutes.

Enjoy! 

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