Ingredients 1 (about 1.8 kg) Organic Chicken, whole 120 g Dried Pasta 1 Medium Yellow Onion, quartered 2 Stalk Celery, chopped 2 Carrots, chopped 5 Sprigs Thyme 1 Dried Bay Leaf 2 tsp Whole Black Peppercorn 16 Cups Water Sea Salt to taste Method Bring a large pot of water to a boil. Blanch the chicken for about 8 to minutes. Drain and discard the water. In a large stockpot, place the chicken, onion, celery, carrots, Thyme, Bay leaf, black peppercorn with cold water. Bring it to a boil and simmer for 45 minutes to an hour. Remove the chicken from the pot. Let the chicken to cool slightly before removing the breast meat. (The chicken breast meat can be shredded and mix into the soup or reserved for another use.) Return the rest of the chicken to the pot and continue to simmer for about 2 hours. To make the chicken noodle soup: Bring 8 cups of chicken stock to a boil. Cook the pasta according to the manufacturer cooking instruction. When the pasta is cooked, drain and mix into the boiling chicken stock. Stir well and season with sea salt. Note: Add the reserved chicken breast into the soup if desired. |