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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (organic)
- 2 cups onion (diced)
- 5 garlic cloves (sliced and divided)
- 2 inches ginger (minced)
- 2 cups leeks (chopped)
- 2 cups shiitake mushrooms (sliced)
- 2 cups carrots (cut into ¼-inch rounds)
- 2 cups sweet potato (diced)
- 1 cup celery (chopped)
- 1/2 tsp. sea salt (grey or pink)
- 8 cups chicken stock (organic)
- 1/2 cup parsley (freshly chopped)
- 1/2 cup fresh basil (freshly chopped)
- 1 Tbsp. oregano (each, thyme, and rosemary, minced*)
- 2 bay leaf (whole)
- 4 cups kale (washed and torn)
- 1 cup snow peas (or green beans, chopped)
- 4 chicken thighs (skinless organic, chopped into cubes)
- herbs
- essential oils
- 1 whole chicken carcass (organic, leftovers from roast chicken dinner)
- 12 cups water
- 2 cups vegetable (scraps: carrot skins, celery leaves)
- 1/2 cup apple cider vinegar (to release the nutrients from the bones)
- seasoning
- parsley
- basil
- sea salt (Optional: unrefined, to taste if desired)
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