Chicken Noodle Soup

Just like mom used to make. Real chicken noodle soup made from scratch is so soothing. This is an awesome base recipe that you can add any of your favourite veggies too.

Ingredients

1 whole fryer chicken (around 2 kg)
1 cup carrots (small dice)
1 cup celery (small dice)
2 cups onions (small dice)
4 garlic cloves (sliced)
3 bay leaves
½ package of fresh thyme
¼ teaspoon pepper
½ teaspoon salt
Enough water to cover chicken
200g whole wheat bow-ties
4 cups chopped spinach

Directions

Add the chicken, carrots, celery, onions, garlic, bay leaves, thyme, salt and pepper to a pot that is big enough that you can totally cover the chicken. Cover with water.
Put on the stovetop and heat on high until water begins to simmer and then reduce heat to maintain a gentle simmer. Simmer for 2 hours but take care not to boil.
Carefully strain the liquid into another pot so that you can get at the chicken.
Once the chicken has cooled enough to handle, take the meat off of the carcass and set aside into a bowl. Discard the carcass and the skin.
Now bring the broth to a boil and add in the pasta. Cook until el dente.
Add the chopped spinach and the chicken to the broth, heat for a minute and then serve.

PREP 15 mins
COOK 120 mins