I’m pretty proud of this soup! It really is a homemade soup. The veggies came from my neighbours freezer but really came from his abundant garden last summer. I used some chicken bone broth I made in a slow cooker overnight after a delicious roast chicken dinner one Sunday night awhile ago.
4-6 cups of chicken bone broth
4 cups of frozen veggies – I had grape tomatoes, zucchini and green beans.
Sprinkle of thyme and oregano
Add salt and pepper to taste.
Bring to a boil then simmer 20 minutes.
Dr. Whitney Young, ND & Dr. Kerri Fullerton, ND