Stock Ingredients

• 1 whole chicken

• 3” ginger (rough chop)

• 5 garlic cloves (smashed)

• 1 onion (quartered)

• 2 carrots (rough chop)

• 2 bay leaves

• 1 cinnamon stick

• 1 tsp grains of paradise

• 1 tsp thyme

• black pepper to taste

• 1 tsp celery seeds

• 1 stalk celery (rough chop)

• 3 tbsp salt

Soup Ingredients

• Stock (above)

• 2 tbsp butter

• 2 tsp neutural oil

• 1 onion (diced)

• 2 carrots (diced)

• 2 stalks celery (diced)

Soup Bowl Ingredients

• honey

• crushed grains of paradise

• cinnamon

• choped parsley

Recipe

1. Put all Stock Ingredients in pot. Cover with water. Simmer 1 hour. Remove chicke and shred, set chicken meat aside.

2. Return bones and skin to pot. Fill pot to top with water. Boil for 1 hour, cool 1 hour. Strain stock, return stock to pot and discard vegetables

3. Melt butter and neutural oil. Brown cooked chicken. Add onion, carrots, celery. Cook until vegetables soften. Add vegetables to stock and bring to boil. SImmer until thick.

4. In each bowl put a spoonfull of honey, some crushed grains of paradise, ground cinnamon and a small handful chopped parsley. Ladle soup over. Stir and enjoy.