HEIRLOOM CHICKEN NOODLE SOUP
INGREDIENTS
Force of Nature Whole Chicken | 2 tablespoons olive oil | 1/2 lb of celery chopped finely | 2 yellow onions chopped finely | 1 lb of carrots sliced in small circles | ½ tablespoon garlic minced | salt & pepper to taste | 1 teaspoon fresh rosemary chopped | 1 teaspoon dried thyme (or fresh chopped finely) | ¼ teaspoon red pepper flakes | 1/2 lb of egg noodles (FOR PALEO: Sub egg noodles with 4 zucchini spiralized into noodles)
PREPARATION
Put the whole chicken in a large pot and add enough water to cover the chicken completely. Heat on high until boiling then reduce the heat to medium-low and simmer–uncovered. Meanwhile, saute the onions, celery, carrots and garlic in a skillet on medium-high until onions have slightly caramelized and then add to pot. Allow to simmer until the chicken is fully cooked and the meat easily falls off the bone when pierced with a fork, about 2 hours.
Remove from heat. Carefully strain the chicken and vegetable mixture through a colander into another pot, saving the broth. Let the chicken and veggies cool until easy to touch (30-60 minutes); then, carefully transfer the chicken a cutting board and remove any chicken meat from the bones, shredding if desired; discard the bones. Add the cooked chicken, veggies, and egg noodles (see below for PALEO sub*) to the pot of broth.
Return to medium heat; cook, stirring occasionally, until the noodles are tender and the soup is heated, roughly 8 to 10 minutes. Season to taste with salt. Then remove from heat and ENJOY!
*FOR PALEO: Add the uncooked, room temperature zucchini noodles to the serving bowls and then add the soup on top to heat them.
