Chicken Noodle Soup (+STOCK)

Soups in the winter time are a must. Soup brings comfort and warmth from the cold. It can also be the home remedy that your mom recommended for cold and flu season. We just love

a good chicken soup in our home.

Ingredients

Stock
6 cups water
1 Bone in Breast of Chicken

Soup Contents
2-3  Carrots - sliced or a bag in mini carrots. (We prefer regular carrots)
2 Stalks of Celery- Sliced (Save the leaves for the stock)
1 Red Onion - Thinly sliced
or
3-5 Scallions Thinly Sliced
2 Red or White Potatoes - Cubed
1 Turnip - Sliced Thinly
1-2 Leeks - Sliced Thinly
1 Parsnip - Sliced Thinly

Seasoning
2 tsp Himalayan Salt or Cracked Salt
1 tsp Cracked Pepper

Optional
Kale and Chard

In a Crock Pot - Cook the bone in breast fully immersed in 6 cups of water. (You can vary the amount if you want) A bone in breast provides a clear low fat broth. You won't experience gristle when you refrigerate the left overs.) Cook the chicken on Low for 4 hours.

After you create the broth, carefully remove the chicken from the bone. The meat will slide off the bone pretty easily. Be careful to watch for bones as you separate the meat. Add the vegetables to your stock and chicken. Cook for another hour on Low. Check the vegetables for tenderness....set aside and serve.