Immune-boosting chicken noodle soup

Serves:
6
Preparation Time:
25 mins
Cooking Time:
2 hours 45 mins
Ingredients:
- 1.5-2kg Hazeldenes fresh whole chicken
- 1 tbsp salt
- 2 medium onions, cut into quarters
- 2 ½ medium carrots
- 3 x celery stick stalks
- 1 head of garlic, cut in half
- 1 tbsp black peppercorns
- 2 bay leaves
- Good handful of fresh parsley
- 3 sprigs fresh thyme
- 3.5L cold water
- Pasta of your choice
Method:
- Generously season whole chicken with salt and place into a large pot.
- Prepare the vegetables for the soup; cut onions into quarters, roughly cut 2 carrots and 2 of the celery stalks, cut the head of the garlic through the middle and place all the veggies into the pot.
- Add in the peppercorns, bay leaves, parsley and thyme and cover with 3.5L of cold water.
- Bring to slow boil and immediately reduce to simmer for roughly 30 minutes.
- Remove the chicken and leave until cool enough to touch.
- Remove as much skin as you can from the chicken. Remove the chicken wings and legs and carve the chicken breasts away from the breastbone. Set them aside.
- Return the wings, legs and the carcass back to the soup, and continue to simmer for around 2 hours.
- Meanwhile, shred the chicken breasts with two forks and set aside. Thinly slice the remaining ½ carrot and celery stick.
- Remove the thighs and shred them. Strain soup into second pot, discarding bones, carcass, wings, and vegetables.
- Once back on the stove, taste and season with salt accordingly. Then bring the chicken broth to a boil over medium high heat and add in the shredded chicken and vegetables and a pasta of your choice. Cook until pasta is ready.
- Enjoy with some grated parmesan!