Renegade Soup…. Part Deux.

Mild little chicken noodle soup, meet your match.

Hearty salt-less chicken stock. Big slices of chicken. Add onions, carrots, mushrooms, celery. Make some zucchini ribbons and zoodles, for variety. Tarragon, thyme, sage, rosemary, fresh garlic, and cayenne pepper.

“Add the leaves of the celery to your soup for extra flavor and nutrition. Celery leaves are a source of calcium, containing 325 milligrams in each 3.5-ounce serving. This is a considerable portion of the 1,000 to 1,200 milligrams you need on a daily basis to shore up the strength of your bones. The calcium available in celery leaves also influences nerve health and muscle function. Eat celery leaves to boost your intake of vitamin E. A 3.5-ounce serving of this oft-disposed of vegetable provides 2.7 milligrams of this vitamin; the daily recommended intake of vitamin E stands at 15 milligrams per day. The vitamin E you get in celery leaves offer antioxidant protections to your cells. Consume a serving of celery leaves, and you take in 10 micrograms of iodine. This is only a small bit of the 150 micrograms of iodine you need every day.” –

Big slices of chicken for a heartier spoonful.

Flat leaf Italian parsley

Keep your fresh herbs in a re-purposed vented produce container in the refrigerator. They stay fresh, and have room to breathe, unlike a ziplock plastic bag or sealed container. We buy fresh herbs on the weekend and cook with them all week long.

The secret weapon!

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