Cooking and Serving: Cook time: 15min – Vegan, Gluten free, Paleo – 8 servings

Ingredients

Meat
• 1 3/4 kg Chicken, whole
• 2 cups Chicken
Produce
• 1 Bay leaf
• 2 Bay leaves, fresh or dried
• 2 Carrots
• 2 Carrots, medium
• 2 Celery, ribs
• 2 Celery ribs (, cut into 1 cm/ 1/2″ thick pieces)
• 1 head Garlic
• 3 Garlic cloves
• 1 Onion, large
• 2 Onions (, peeled and cut into quarters)
• 1 Parsley
• 4 Thyme
• 4 Thyme, sprigs
Canned Goods
• 2 tsp Vegeta or other stock
Pasta & Grains
• 200 g Egg noodles or pasta
Baking & Spices
• 1/2 tsp Black pepper
• 1 tbsp Peppercorns, black
Oils & Vinegars
• 1 tbsp Olive oil
Liquids
• 9 cups Water
Other
• 2 Litres / 2 quarts homemade chicken broth ((above))

Description

A homemade Chicken Noodle Soup made from scratch using whole to make the stock! beautiful clear broth with terrific savory flavour, use any noodles, pasta and vegetables you want. BEST for cold!