Chicken Soup by Sheila Stirling

-5 organic chicken legs
-1 large onion cut up
-2 to 3 carrots cut up
-1 to 2 parsnips cut up
-2 or more celery stalks cut up
-pepper to taste
-spike seasoning to taste
-kerry gold butter

cover bottom of stock pot with kerry gold butter. Once melted, add onion until a nice translucent golden brown (approx 10 minutes). Add chicken legs and some water to cover chicken legs. Bring to a low boil for about an hour to cook down the chicken legs and make a nice bone broth. Add all other ingredients.


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