13-5 lb.whole chicken*, rinsed and giblets removed
2stalks ofcelery, diced
1yellow onion, chopped
5whole carrots, diced
1/4cupfresh parsley, chopped (or 2 Tbsp. dried)
1/4 tsp.ground black pepper
132 oz containerchicken stock*
8-12cupswater, (to cover chicken)
18 oz package100% whole wheat noodles
Add all ingredients except noodles into a large pot.
Over medium heat, bring pot to a simmer. Cover with lid. Reduce heat to low (keeping it at a light simmer) for 3-4 hours.
Remove from heat. Remove the bay leaf and chicken from pot. (I place chicken on a baking sheet pan that has sides to hold in juices).
With the heat on medium high, add the noodles to pot and cook until tender. Turn heat back down to low.
De-bone and shred the chicken. Add in desired amount to pot. (I usually add in half and save the rest of a couple for other meals.)
*Buy organic when feasible.
There is so much to love about this recipe. Not only is it total comfort food and perfect when sick, I also love that it is full of bone broth. Have you heard all the benefits that come from consuming bone broth? Perhaps this needs its own blog post. 😛
To name just a few benefits of bone broth:
heals a leaky gut
fights infections like the cold or flu
reduces joint pain and inflammation
produces strong and beautiful hair, skin, and nails
helps with healthy bone growth and repair
inexpensive to make
Enjoy this hot soup on a cold or sick day. Your body will thank you. 🙂