Chicken Noodle Soup


Chicken Noodle Soup

½ organic whole chicken, cut into three parts
2 tbl oil with a high smoking point (avocado, rice bran, tea seed)
6-8 organic carrots, peeled and sliced
2 large organic celery stalks, chopped
2-1/2 large yellow onions chopped
½ dry thyme
2 bay leaves
2 tbl of chopped organic parsley
1-2 tsp of Celtic sea salt
Ground black pepper to taste
1 – 32 oz. organic, gluten-free, free range, low-sodium chicken broth (optional)

Heat the oil in a large stock pot and then brown the chicken parts on both sides. Do not cook the chicken through. Just brown it nicely.
Remove the chicken from the pot and place it on a plate.
Sauté 1/2 chopped onion in the rendered fat left in the pot.
Once the onion begins to brown add about 4-6 cups of purified water.
Return the browned chicken into the pot including the accumulated juices.
Bring to boil and then reduce to a slow boil and cook for several hours until chicken is falling off bone. Add more water if it cooks down too much.
Remove chicken with slotted spoon and set aside.
Strain broth to remove any bone pieces.
There should be about 2/3 broth level in the pot. If not, add some packaged organic chicken broth.
Bring the broth to a boil and add the following:
Carrots, celery, remaining chopped onions, thyme, bay leaves and sea salt
Bring to boil and then simmer until veggies are soft.
While veggies are cooking, remove chicken from bone
When the veggies are cooked, add shredded chicken to broth.
Add more packaged chicken broth, if needed.
For extra flavor, add about one tablespoon of gluten free, MSG free chicken bouillon to the soup.
Cook until thoroughly heated.
Add chopped parsley and then salt and pepper to taste.
This can be served over prepared brown rice or cooked gluten free noodles.

Variation on this recipe:


Follow same directions and then at the end add 2-3 TBL of fresh lemon juice and some spinach (either fresh or frozen) and cook until spinach is done (2-3 minutes).