Parsley & Chicken Veggie Soup

May 2, 2016

Parsley

 

A traditional herb, it is used in many dishes in Europe and the Americas.  Parsley is a good anticoagulant, rich in vitamin C and Iron. It also contains a good amount of potassium and Lutein.  

Often used as a garnish and thrown away, Parsley contains Myristicin, which inhibits tumors in animals and helps neutralize carcinogens in the body.  The anticoagulant properties are contained in the oils (apiol) it has which aid in the relief of menstrual pain, cramps and bloating. 

PIcked parsley keeps well for several days in water in the fridge, covered with a plastic bag. Over the course of the days, The vitamin C content will diminish.  You can use parsley for detoxification and cleansing of the cardiovascular system.

Side note: Parsnips come from the same family.

 

Chicken Veggie Soup

 

1 tablespoon Olive oil

1 tablespoon of Butter

2 medium Parsnips cut into 1/2 inch pieces

1 medium Carrot - cut into 1/2 inch pieces

1 medium Turnip - cubed into 1/2 inch pieces

1 baby Bok Choy - Chopped

1/2 medium onion, whole

2 stalks of celery - cut into 1/2 inch pieces

10 sprigs of fresh italian parsley

4 sprigs of thyme

1/2 teaspoon ginger

1/2 tsp crushed garlic

4 1/2 cups of Chicken Stock

1 whole chicken (3-3 1/2 lbs)

 

1- Put everything in your slow cooker.

2- cover, cook on low 6-7 hours

3- Remove chicken and discard bones and skin.

4- pull chicken apart with forks

5- put the chicken meat back in the slow cooker.

6- stir and serve

 

Enjoy!

 

Serves 8

 

 

 

 

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