Serve this nourishing, and easy to digest soup for breakfast, lunch, or dinner! I like to top the soup with fresh sprouts or microgreens and fennel fronds.
Ingredients
8 cups
chicken bone broth
1 pounds
carrots
chopped
1 large
fennel bulbs
trimmed and chopped
1 teaspoons
dried thyme
Herbamare
(or sea salt)
