Homemade Veggie Soup
2 Free Range Chicken Legs
2 tablespoons Organic, cold pressed Extra Virgin Olive Oil
2 Cartons of Organic Vegetable Soup Broth
2 Cloves of garlic (1-keep whole, just peeled and 1-minced)
Organic Kale (washed and torn from the stem, tear into bite size pieces)
Organic Onion (sliced and diced)
Organic Carrots (julienne)
Organic Parsnips (peel with carrot peeler and julienne)
Organic Celery (julienne)
5 Organic Red Potatoes (halve and slice)
Boil chicken legs with a clove of garlic, salt and pepper
In a separate pot, sauté onions and fresh, minced garlic in two tablespoons of olive oil with salt and pepper, until tender.
Add two cartons of organic vegetable broth.
Meantime, julianne carrots and parsnips, halve and slice 5 red potatoes. Chop cauliflower and celery.
When chicken is falling off of the bone, discard the skin and bones and combine the chicken, veggie broth and the broth from the boiled chicken. Add all veggies and simmer until the potatoes are tender, last five minutes add kale.