I love soup! It’s such an easy and delicious way to have a nutritious meal and is great to make ahead. With it recently being Canadian Thanksgiving, my mom always uses the leftovers for turkey soup! This year, we added a bit of a twist!
This recipe could easily be adapted for chicken as well!
Simply boil bones all day with celery sticks, carrots, onion and bay leaves and season with salt and pepper. Then, remove broth and separate meat from the bones and cut up larger pieces of meat.
Add all ingredients back into pot and add about 1 1/2 cups of carrots, one chopped onion, a few celery sticks thinly chopped, and 1 cup of organic quinoa. Finish with some organic kale, heat and serve.
So simple, yet so delicious and makes amazing leftovers!
Feel free to change this recipe as you see fit. It would work great with spinach and other veggies added!