Ingredients

2T olive oil
2 carrots, chopped
2 celery sticks, chopped and
include some leaves
1 zucchini, chopped
Small amount of chopped
parsley
2 bay leaves
Dried Italian herbs
One whole chicken
Apple cider vinegar
1 cup of brown rice, or quinoa, or brown rice noodles
Water to cover

Method

1 In a large pot, heat olive oil over medium heat,
and add the whole chicken to brown off

2 Add carrots, celery, zucchini and herbs.

3 Add a splash of apple cider vinegar to help
extract the nutrients from the chicken.

4 Cook for 2 hours on low for maximum benefit
with the nutrients from the chicken bones.

5 Pull the whole chicken out carefully, and
remove the white meat and put it back into the
soup without the bones.

6 Add bone broth concentrate, and serve with a
drizzle of olive oil.

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