serves 6
2 quarts of bone broth
1/2 quart of water
1 little can of tomato paste (organic)
2 chicken breasts, diced
A splash of white wine
3 parsnips, sliced
5 carrots, sliced
3 celery stalks, sliced
1 cup of fresh corn kernals (optional)
10 or so little baby onions, peeled & halved
1 bulb of garlic, all cloves peeled
2 tbsp fresh oregano
1 bunch of parsley
Sea salt & pepper
Heat your crockpot to high, and toss everything but the parsley in & mix it well.
Cook for 4 hours on high, or 6 hours on low. About 30 minutes before it’s done, toss in the whole bunch of parsley (saving a few sprigs for garnish).
Before serving, fish out the parsley & discard. Portion out, garnish, & serve with some herb biscuits. I used this recipe without the honey & elderberries, and added lots of fresh garlic, oregano, and some sun dried tomatoes to the batter.
http://livenourished.org/2013/04/01/spring-harvest-soup/
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