• 2 1/2 cups of chicken stock 
• 2 1/2 cups of water
• 1 onion, peeled and diced
• 1/2 medium-sized celeriac root, diced
• 2-3 carrots, cut into thin rounds
• 2 potatoes, diced
• 1 tsp. each fresh rosemary, thyme, parsley, dill, oregano, cilantro, sage
• ¼ cup square pieces of pumpkin
• 2 – 3 stalks of celery chopped
• 1 medium turnip cut into square pieces
• 1 medium parsnip
• Leeks chopped
• 1 cup of chopped mush rooms
• 2 cloves of fresh garlic minced
• Organic, free range chicken pieces with bones (wings, drumsticks)
• 2 tsp sea salt
• 1/4 cup parsley
• 1/2 cup kale chopped
• 2-3 garlic cloves, peeled and minced

Bring water, onion, celeriac root, potato, carrots, rosemary, thyme, sage, mushrooms, oregano, chicken pieces and sea salt to a boil.  Reduce flame, cover and simmer 35-45 minutes.  Add parsley, dill, cilantro, garlic and kale and continue cooking for 10- 15 minutes.

Enjoy!