1 Tablespoon avocado or olive oil
1 onion - diced
4 large carrots, peeled and diced (I like them small)
1 large parsnip, peeled and diced (I like them small)
3 stalks of celery, diced
6 cloves garlic, minced
1 to 2 pounds boneless chicken thighs (can use breasts, but I like dark meat better), chopped (I like them small)
2 teaspoons dried parsley
1 1/2 inch (ish) of fresh turmeric, finely grated (can use 1 teaspoon of dried turmeric)
1 inch (ish) of fresh ginger, finely grated (can use 1/2 teaspoon ground ginger)
1/2 teaspoon sea salt (more if your bone broth isn't salted) - to taste
4 cups chicken bone broth
2 cups water
1 can full-fat canned coconut milk
1 head kale, chopped (remove the leaves from the stalk)
Heat the oil in a large stock pot. Add onions and sauté until translucent - stirring occasionally. Add the carrots, parsnips, celery, and garlic and sauté for about 5 minutes - stirring occasionally. Add chicken and cook until the meat is browned. Add spices, broth, water, and coconut milk. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (up to one hour). In last 10 minutes of cooking, toss in the kale, stir, and finish cooking. Add more salt if needed.
Enjoy!!
