Chicken soup

    • 1 tbsp of avocado oil

    • 1 small chicken, cut into quarters (remove skin)

    • 2 medium-sized onion (chopped)

    • 3 medium-sized carrots (sliced into half moons)

    • 4 stalks of celery (diced)

    • 1 quart of Fire & Kettle chicken broth (or home-made broth)

    • 1 cup of fresh spinach

    • 1 cup of fresh parsley (chopped)

    • 1 head of garlic (chopped)

    • 1 inch of ginger (grated)

    1. Heat the oil in a medium soup pot, over medium heat

    2. Add the onion

    3. When the onion turns translucent, add the chicken, garlic, ,and ginger

    4. Brown the chicken 2-3 minutes on each side

    5. Add the broth and bring to a boil

    6. Reduce the heat to low and cover

    7. Simmer for about 45 minutes or until the chicken begins to fall of the bones

    8. Remove the bone

    9. Season as you wish

    10. Add the carrots and celery and cook for another 5 minutes

    11. Add the spinach and cook for another 3-4 minutes

    12. Add salt, pepper, turmeric, parsley, and serve!