1 Large Onion 3-4 Carrots 5-6 stalks celery 2 TBSP garlic (4-6 cloves) 4 Mushrooms 1 Leek (optional but delicious) 1-2 C Chopped Greens (Spinach, Swiss Chard, Kale, or Dandelion) 1 TBSP Powdered Poultry Seasoning 1 1/2 tsp Dried Thyme 1-2” Fresh Turmeric, peeled & sliced thin 4 QT Chicken stock OR 4 QT water & 2 TBSP Better than Bouillon brand Chicken paste 1 tsp kosher salt 3/4 tsp black pepper
Chop onion, celery, carrots & mushrooms into 3/4 inch chunks Mince garlic Slice greens into 3/4” ribbons Slice leeks into half moons and soak to release any grit Chop parsley Cut chicken thighs into 1” cubes
Put a tablespoon of oil in soup pot and get the pan hot. Season chicken with half of the salt & pepper and add to pot. Cook until almost done, then add onion, leeks & mushrooms. Once they are soft, add carrots, celery & garlic. When you start to smell the garlic, add the poultry seasoning, thyme, turmeric & half of the parsley. Add the Chicken stock or water/bouillon mix. Bring to a boil and cook until vegetables are tender. Season to taste with the remaining salt & pepper
Serve with a big salad & garnish soup with remaining parsley. Bon Appétit!!