Name: Anti-inflammatory Chicken Soup
Ingredients: 1 pack of chicken thighs, bone in; 1-½ pounds large organic carrots, cleaned (the more carrots the sweeter the soup); 1 onion, cut in half; 3-4 cloves of garlic, peeled; 1 pack organic celery; Enough Fancy Peasant Extra Virgin Olive Oil to cover bottom of entire pot; A generous amount of Fancy Peasant Mountain Oregano Salts to season the bone broth; Filtered water; A whole head of fresh flat leaf parsley, chopped fine; 1 tsp turmeric

Soups

Anti-inflammatory Chicken Soup

This anti-inflammatory elixir is packed with nutrients, and perfect for flu season! It is mother nature's penicillin and the most healing, nourishing and delicious combo!

Ingredients:

1 pack of chicken thighs, bone in
1-½ pounds large organic carrots, cleaned (the more carrots the sweeter the soup)
1 onion, cut in half
3-4 cloves of garlic, peeled
1 pack organic celery
Enough Fancy Peasant Extra Virgin Olive Oil to cover bottom of entire pot
A generous amount of Fancy Peasant Mountain Oregano Salts to season the bone broth
Filtered water
A whole head of fresh flat leaf parsley, chopped fine
1 tsp turmeric

What you'll need

1L Everything Olive Oil $55

Greek Mountain Oregano Salt $21

Method:

Heat Fancy Peasant Extra Virgin Olive Oil over medium heat in a large soup pot.
Add onions, garlic, carrots, celery, turmeric and 1 tsp Fancy Peasant Mountain Oregano Salts. Sauté, stirring occasionally, until the veg is caramelized.
Add chicken and brown lightly for a few minutes, making sure to scrape up all the bits at the bottom.
Add enough filtered water or chicken broth to cover the above ingredients. It should be anywhere between 6-8 cups depending on your pot.
Simmer on low until the chicken is cooked through and veggies are tender – about 45 minutes.
Remove the chicken and drain broth from the veg, reserving the broth to add back into the pot.
When chicken has cooled slightly, shred using two forks.
Cut carrots and whatever other veg you fancy into bite sizes or big chunks.
Return shredded chicken to the pot containing broth. Add lemon juice and fresh parsley.
Flavor with more Fancy Peasant Mountain Oregano Salts as needed and finish with a splash of raw Fancy Peasant Extra Virgin Olive Oil.