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Fennel Turnip Parsnip Chicken Soup
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| 1 tbs | olive oil |
| 2 free range organic split chicken breast | |
| 4 cups | organic chicken broth |
| 1 fennel bulb and leaves chopped | |
| 1 large | turnip chopped |
| 2 | parsnips chopped |
| 2 | carrots chopped |
| 1/4 cup | parsley chopped |
| 1 tbs | dill chopped |
| 1 | scallion chopped |
| 3 cloves | garlic chopped |
| salt to taste | |
| pepper to taste | |
Preheat oven to 450 degrees. In a large skillet sear chicken breast in olive oil until golden brown about 8 minutes on each side. Then bake chicken in preheated oven to thoroughly cook for 12 minutes. While baking, combine all remaining ingredients in a large pot and simmer on medium heat. Chop cooked chicken and set aside. Lower soup to low heat and simmer for 1 at least 2 hours. When vegetables are very tender purée soup in food processor. Stir in chopped chicken to puréed soup. Serve warm.
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