Flawelessly Healthy Chicken Noodle Soup

Prep Time: 30 minutes
Cook Time: 2 hours
Serves: 6

Nothing says “feel better” like Chicken Noodle Soup. This ultimate comfort food makes the chill in the air feel like a cozy night by the fire. And, whether it actually makes you invincible to the flu or not, it is Flawelessly delicious. It begins with the broth: an oh-so-simple combo of fresh, whole chicken simmered with veggies that results in nectar of the Gods.

Chicken Broth

INGREDIENTS

1 whole chicken

2 onions, quartered

3 celery stalks, cut into large chunks

3 carrots, cut into large chunks

1 turnip, quartered

1 whole garlic bulb, sliced horizontally in half

6 quarts of cold water

1 Tablespoon whole black peppercorns

2 bay leaves

1 Parmesan cheese rind

5 - 7 fresh thyme sprigs

METHOD

Place chicken, onions, carrots, celery, turnip, and garlic in large stock pot or Dutch oven.
Fill stock pot with enough cold water to just cover all the ingredients.
Add peppercorns, bay leaves, rind and thyme to the top and place pot, uncovered on the stove, over medium heat.
Allow water to come to a simmer, slowly, and then cover pot, mostly, with lid - allowing cracks at the sides for steam to escape.
Continue to simmer for at least 90 minutes.
Remove from heat and allow to cool slightly.
Strain stock from the ingredients into a large Dutch oven.
Remove and shred all the chicken from the bones and place in a bowl. Set aside.
Discard bones and all the other ingredients.

Flawelessly Healthy Chicken Noodle Soup

INGREDIENTS

11 cups homemade chicken stock

2 Tablespoons olive oil

1 large red onion, chopped into small pieces

2 carrots, peeled and sliced, at an angle, into small pieces

2 celery stalks, sliced, at an angle, into small pieces

1 teaspoon salt

1/2 teaspoon of freshly ground black pepper

4 cloves of garlic, minced

4 springs of fresh thyme

1 bay leaf

1 teaspoon salt

1/2 teaspoon of freshly ground black pepper

12 ounces of fresh fettuccine pasta, cut into 2 inch strips (I use fresh gluten-free)

Reserved shredded chicken

Chopped Italian parsley, for garnish

Chopped Spring onions, for garnish

Grated Parmesan cheese, for garnish

METHOD

Re-heat your Dutch oven of stock over medium heat.
Heat olive oil in a large cast iron skillet, over medium-high heat; add onions, carrots and celery and sauté for 3 minutes.
Add salt & pepper, garlic, thyme and bay leaf and continue to sauté another 2 minutes.
Pour sautéed veggies into heated stock and bring everything to a boil.
Add pasta and cook as directed for pasta. The pasta I use takes about 3 minutes.
Stir in reserved chicken and remove from heat.
To serve, ladle soup into serving bowls and garnish with parsley, spring onions and cheese. You can also top the whole pot with garnishes and serve family style.