Ingredients:
- 1 vegetarian Chicken Free Chicken
- 12 cups water (3 quarts)
- 1 turnip, cubed
- 2 carrots, coarsely sliced
- 1 medium potato, cubed
- 2 stalks celery, sliced
- 1 onion, quartered
- 1/4 cup fresh parsley, tied in a bundle
- 1 clove garlic (optional)
- 1 whole bay leaf
- 1 tsp lemon peel
- 1/4 tsp dried basil
- 1/2 tsp white or black pepper
- 1 tbsp olive oil
Preparation:
Heat soup pot with olive oil. Add vegetables; stir-fry until onions become translucent.Add water, [link url=http://followyourheart.com/chickenfreechicken.html[/link] and spices. Bring to a boil and simmer over low heat for 45 minutes.
Remove bay leaf and parsley bundle before serving. Flavor improves with overnight refrigeration.
