Chicken and Liver Vegetable Soup

6 skinny dark green stalks of celery

3 really big carrots

1/2 med. onion (not shown)

2T single source EVOO

6c fresh cold filtered water

Lightly sauté the first group of sliced ingredients together while prepping all the rest. Stir often and add a little of the water as needed to keep it from sticking to the pan. After 10 minutes, add the next group of chopped-sliced vegetables and bring up to a medium simmer for 30 minutes.

2 big Idaho potatoes - peeled

1/2 med. tight head of green cabbage

3T Better Than Bouillon - chicken

32oz. chicken bone broth

Now add the following to the pot, along with the rest of the original 6c of water.

finely chopped celery greens

8oz. roasted chicken cut in bite size pieces

8oz. chicken liver cut into 1"x2" pieces

Stir, cover and simmer another 20 minutes. Check the flavors and make any adjustments. When the carrots are done the way you like them, Soup's Ready! . .Lin