Ingredients:

• 4 stalks of celery
• 1/2 jumbo yellow onion
• 20ish baby carrots
• 4-6 cloves of garlic
• 4 gold, white or red potato’s
• 1 bag of baby spinach
• 4 cups of chicken bone broth
• 6-8 cups of low sodium chicken broth
• 2 tablespoons of olive oil
• 1 teaspoon of turmeric
• salt and pepper to taste
• 2 bay leaves
• 1 pack of chicken sausage (I love the chicken & apple from Aidells)

Directions:

1. Chop up the celery, carrots and onion into desired bite size pieces then mince your garlic.
2. In a large pot heat the olive oil on medium heat and add in chopped up veggies (minus garlic) and a little salt and pepper. Sauté until starting to go translucent (about 5 minutes) and then add in your garlic.
3. Once the veggies are nice and tender it is time to add in all the broth. My favorite brand of bone broth is Zoup!, I feel that it has the best flavor.
4. Bring the soup to a low simmer and add in the turmeric and bay leaves. If you are wanting to make your soup super quick just skip right to the next step. I like to let my soup simmer for about 45 minutes to an hour to really let the flavor absorb a bit longer.
5. Chop up your potato’s into desired size. I keep them kind of chunky. It also really doesn’t matter which kind you get, as I switch it up all the time depending on which looks the best at the store. Bring the soup to a small boil and add them in and set a timer for 20 minutes.
6. Cut up the chicken sausage and add them into the soup 10 minutes after you add the potato’s.
7. Last but not least, add a whole bag of baby spinach once the timer for potato’s/sausage goes off. Mix the soup altogether and set a timer for 5 minutes to let the spinach fully wilt.

Prep time: 10 minutes Cook time: 1 hour 30 minutes

Adding some parmesan cheese or red pepper flakes to the top tastes really good as well! On the side a piece of warmed up and buttered sourdough bread just hits the spot! Enjoy!!