Hello!

Ok!!

So, due to popular demand, I started a foodie blog... Let's see if I can actually keep up with this one! I'll post pics and recipes, cool tips and experiments! I'd like to start with the recipe that got people asking for more! Also, please feel free to post questions on here!! 

(Of course you can omit or substitute any of these ingredients, these are just some of my faves!) 

These quantities are approximate for one large stock pot worth...

Organic free range, non grain vegetarian fed chicken (one breast, three thighs) Season with salt and pepper, sear in 2T olive oil on high heat (in a medium saucepan) until skin is crispy and golden brown. Cover 3/4 up the side of pan with water. Cover, simmer until meat is falling off bone, approx 20 min.

Rough chop the following:

4-5 carrots

6-8 ribs celery

3 yellow onions

1 large parsnip

8-10 French fingerling potatoes

5 cloves garlic (or more!!)

1 bunch rainbow chard

1/2 head Savoy cabbage

1 bunch flat leaf parsley

Fresh thyme (to taste... I like a lot!)

Heat 4T olive oil in large stockpot. Add veggies in order of crunchiest to most delicate to stockpot, sautéing for a few minutes between each addition. Cover veggies with water. 

Add salt and pepper... I don't know how much, but a lot lol!

Taste it as you go!!! Constantly!!

Pull meat off bones and throw in stockpot... Discard bones, skin and yucky squishy fat... Pour all that delicious chicken stock into your soup!

Cover and simmer approx 45... It will be fully cooked way before that mark, but the longer it goes, the more the flavor grows!

Enjoy!

Btw, you CAN use veggie oil instead of olive but it's actually a soybean product and soy is evil lol...