Chicken Noodle Soup


1 chicken, about 3 lbs, deconstructed
2 cup of carrots, diced and divided
2 cup of celery, diced and divided
1 cup of mushrooms, diced
1 yellow onion, diced
1 apple, diced
3 slices of ginger
2 cloves of garlic
1 tsp thyme
1tsp parsley flake
salt and fresh ground pepper to taste
A few sprigs of cilantro

  1. Place mushrooms, onion, ginger, garlic, apple, 1 cup of carrots and 1 cup of celery into a large, bottom heavy pot.
  2. Place deconstructed chicken pieces into pot and fill the pot with water until everything is covered
  3. On high heat, bring the mixture to a boil. Lower heat, and skim the top if necessary. Add in thyme, parsley and cilantro
  4. Cover and simmer for 2-3 hours
  5. Remove chicken pieces from the soup, and let it cool. Remove meat from bones and set aside
  6. Strain the soup to remove and discard all solids
  7. At this point, I packed up most of the chicken stock in separate containers, and put them in the freezer, leaving only about 4 cups of stock in the pot
  8. Pour in 4 cups of water to lighten up the stock
  9. Slowly bring the broth up to a boil, add in the rest of the carrots and celery, as well as 2 cups of whole wheat pasta (we used bowties)
  10. After pasta is almost cooked cooked and the veggies have softened, stir in some chicken pieces and season soup with salt and pepper
  11. Once the pasta is completely cooked, remove soup from heat and serve!
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