Healing Chicken Noodle Soup

Method

1. 1

   Make the broth: combine the whole chicken, halved garlic, roughly chopped carrots, celery, halved onion, peppercorns, bay leaves, sea salt, fresh herbs, and water in a large stockpot.

2. 2

   Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 1.5 hours, skimming off any foam or impurities during the first 30 minutes, until the chicken is completely tender.

3. 3

   Remove the chicken to a cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or liquid measuring cup; discard the remaining spent vegetables and aromatics.

4. 4

   Once cool enough to handle, discard the chicken skin and bones. Shred or chop the meat into bite-sized pieces and set aside.

5. 5

   Assemble the soup: wipe the pot clean, then heat the olive oil over medium heat. Add the diced onion, minced garlic, carrot rounds, and chopped celery with a pinch of sea salt. Sauté for 5–7 minutes until the vegetables are softened (do not brown).

6. 6

   Pour in 2 liters (approx. 8 cups) of the warm, strained chicken broth. Bring to a gentle simmer.

7. 7

   Stir in the shredded chicken meat, pre-cooked pasta, chicken bouillon.

8. 8

   Taste and adjust seasoning with additional sea salt and black pepper as needed. Ladle into bowls and serve hot, garnished with fresh chopped parsley.