Chicken Soup with Parsnips and Fennel

I hope you are all staying warm.  Here on the East Coast, there is some wacky weather happening.  Last week I got into my car and it literally said it was FIVE degrees out, Fahrenheit!  And it was in the sixties Sunday?  Hard to believe.  Seeing as it is January, I thought a warm, comforting soup would be in order.  One that brings memories of someone else's childhood.  Memories you cut with an exacto knife and mod-podge pasted to a more modern, sophisticated bunch.  It's like rewriting the future of history, but with chicken soup.  You can handle that, right?  At least, handle it much better than this topsy-turvy temperature trip.





Ingredients:
2 quarts chicken stock
2 large parsnips
1 medium onion
1 fennel bulb
1 rib celery
2 carrots
2 cups chopped kale, washed
1 cup chopped cooked chicken
1 T butter
1/2 cup white wine
1/2 T rosemary
1/2 T finely chopped celery leaves


1.  Dice the vegetables evenly.  Peel and dice Parsnips and carrots.
2.  In a 2-quart saucepan, saute onion, fennel, and celery in the butter.  Add enough salt and pepper that the top layer of the vegetables is gently covered.  Mix the salt in and let cook until vegetables are translucent.
3.  Add carrots and parsnips and salt the same way as before.  Let cook 2-3 more minutes.
4.  Add wine and scrape the bottom of the pan with a wooden spoon to release any bits of goodness stuck to the bottom of the pan
5.  Add chicken stock and herbs; cook until carrots and parsnips are soft.  Add Kale
6.  Add chicken and cook until it is warm.
7.  Serve.  Yum!

This post is a part of unprocessed Fridays, Fight Back Fridays,  and Simply Natural Saturdays.