Chicken liver & spinach soup (14 carb/ serving)

Ingredients:

1 pound organic Chicken Liver, Raw - rinsed.
1/2 Onion (Yellow), chopped
1 medium zucchini- coarsely chopped
4 large white Mushrooms, sliced
1 medium Red Bell Pepper, chopped
2 large stalks Celery, sliced
12 ounce package Frozen Spinach
1/4 bunch parsley - remove lower stems; chop.
3 thick slices smoked uncured bacon - chopped
1 + Tbsp. Bacon grease (4 tsp)
2 cups chicken bone broth homemade
2 - 3 cups filtered water

Seasonings to taste: thyme, basil, granulated garlic, black pepper, Himalayan salt.

Chop bacon; saute in 4-6 qt stainless steel soup pot. As bacon renders grease, add chopped onion & celery, then mushrooms and pepper until softened. Add additional bacon greased and well rinsed/ drained chicken livers. Saute until pink is nearly gone. Add rich homemade chicken bone broth, 2 cups water, parsley and zucchini. Add seasonings except salt. Stir; cover and simmer at least 1 - 1/2 hour over very low heat. Add spinach, stir to break up; bring to gentle boil, then reduce heat to simmer. Add remaining water if needed/ wanted to desired stock consistency. Serve piping hot.

Serving Size: Makes 4 generous servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CSMNETC.