Here’s an easy recipe for a nourishing and comforting soup.
Look no further!
Now is a good time to use those of veggies sitting in the back of your veggie crisper tray. Turnips, peppers, tomatoes, green onion etc add a lot of flavour to the base of your chicken broth.
Cook vegetables along with onions, garlic, sea salt, black peppercorns & bones for 4-6 hours at a simmer.
Strain the broth. Remove meat from bones, discard bones and any vegetables you won’t add to finished soup.
Sauté 2 chopped carrots until you see a bit of the carrot 🥕 colour seeps into the olive or avocado oil.
Add a chopped parsnip,celery, 🥔 2 chopped potatoes, 1/4 cup rice or barley and any veggies you’d like to enjoy in your soup.
Add strained broth + meat to veggies pot.
Cool until veggies are tender. About 20 minutes.
Finish with chopped parsley, and adjust the seasoning with garlic sea salt, thyme, and a black pepper as desired.
TIP: Are you thinking of adding pasta to your soup? Add cooked noodles to your bowl if desired, not the pot of soup! This prevents soggy noodles.
Want a helping hand? Send me a DM and we’ll cook together. It’ll be fun!
PS. Remember to take advantage of that 20% off coupon for those items you’d like to buy in the ETSY shop. As always local pickup is Free. 🙂
Here’s the link: 20% off for MP Bestie Insiders
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