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Chicken Soup 

Take advantage of left-over chicken.  Boil left-over’s (bone and chicken) in pure water for 1 hour with 1 tablespoon of white wine vinegar.  The vinegar will draw out the calcium from the bones to make a calcium rich broth.  Once cooled, remove all the chicken from the bones and discard the bones.

Left over chicken and broth
3 large carrots, peeled and diced
3 large celery stalks, diced
1 medium onion
2 cups mushrooms, diced
2 cups kale, chopped
½ tsp. chili peppers, optional
Sea salt and pepper to taste

Sauté onion, garlic, mushrooms and chili peppers for 3 minutes.  Add all ingredients to a slow cooker and simmer on low for the day.  Or simmer on the stove until vegetables are tender.  Add soup to pasta or cooked rice.  Serve with a crusty bread and salad.