Roasted Garlic Chicken Bone Broth Soup
1 cup of FOLONATM SoLo Bone Broth powder
2-4 roasted garlic heads
2 medium carrots
1- inch piece of ginger minced or finely chopped
2 stalks celery
2 green onions sliced
2 tbsp olive oil
3 bay leaves
1-2 cups cooked chicken shredded
1/2 cup fresh parsley chopped
4 sprigs thyme
salt & pepper to taste usually 1-2 tablespoons salt and 1-2 teaspoons pepper
Yogurt optional for topping
Saute the onion and ginger in the olive oil with the thyme sprigs and bay leaves until the onion soft & fragrant, about 5 minutes on medium heat, stirring often.
Add the bone broth and garlic, giving it a quick stir after adding it.
Bring to a boil, cover, and simmer the broth for 20 minutes.
Remove the bay leaves and thyme sprigs and use an immersion blender or traditional blender to blend the broth until smooth.
Add carrots, celery, salt & pepper to taste. Start with a teaspoon of salt and 1⁄2 teaspoon of pepper and add more to your tastes.
Add chicken, simmer for another 5 minutes or until slightly soft.
Add the chopped parsley at the very end.