Green Chicken Soup

Every time I make soup, it's different. I can't help it. It's too much fun to experiment, and soup is one of the most forgiving foods to experiment with (as long as you sample often!) This one turned out really well. It has a nice amount of spice without being overpowering, and the cilantro and celery root are fantastic.

• 10 c chicken stock
• 3-4 c cooked chicken, torn into small pieces (saved from making the stock)
• 1 onion, diced
• 1 shallot, minced
• 4 cloves garlic, microplane grated
• 1 parsnip, diced
• 1 large celery root, diced
• 5 stalks celery, diced
• 4 carrots, diced
• 1.5 bunches fresh cilantro (a TON of cilantro!), minced
• 1 bunch spinach leaves, torn into pieces
• 1 Tbsp cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• salt & pepper to taste

Combine diced parsnip, celery root, celery, carrot, onion, shallot, garlic in a big pot with the chicken stock. Heat on high until bubbling, turn down to medium or medium-high and simmer for 30 minutes or so. Add spices, cooked chicken, and cilantro. Continue simmering for another 20 minutes or so. Add spinach. Simmer for another 10 minutes or until spinach is soft. Makes about 8-10 bowls, or dinner and lunch for 2 adults plus 2 littles. :)