Chelsea’s Chicken Noodle Soup

Prep time: 25 min

Enjoy this delicious soup with a fresh sourdough baguette and a crisp glass of white wine
(if you aren’t healing) whenever you need some comfort at home.

Ingredients

Soup:
2 large carrots, quartered or diced
2 large celery stalks, quartered or diced
1 large brown onion, diced
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts
14oz pasta*
32oz chicken stock, unsalted
17oz chicken bone broth
6 garlic cloves, peeled + rough chop
3 fresh rosemary sprigs
2 Tbsp ghee butter
Handful fresh parsley, roughly chopped
Himalayan pink salt
Black pepper
Olive oil, good quality
Filtered water

Toppings/Serving (optional):
Fresh baguette
Halved lemon
Grated Parmigiano Reggiano
Olive oil, good quality
Fresh parsley, roughly chopped

1. Sear the chicken: In a large dutch oven or pot, add the ghee and melt over medium high heat. Season the chicken generously on both sides with salt and pepper. Once the pan is hot, add in the chicken and sear until you have a nice
golden brown on each side. About 4 minutes each. Remove the chicken onto a
plate and set aside.
2. Saute the vegetables: In the same pan, turn the heat down to medium low
and pour in 1 tbsp olive oil. Add in the carrots, celery, garlic, onion, 2 Tsp pepper and 1 Tbsp salt. Cook for about 8 minutes, stirring occasionally, until onions are translucent and the vegetables soften.
3. Prepare the soup: Add the chicken back in the pot. Then add in the chicken stock, bone broth, 2 cups of filtered water, rosemary sprigs, chopped parsley,
1 Tbsp salt, and a good drizzle of olive oil. Turn the heat up to high and bring to
a boil. When it starts to boil, turn the heat down to simmer and cover with a lid. Simmer for 4 hours, stirring occasionally and adding more salt if needed.
4. Add the pasta: Remove the chicken into a large bowl. Add in the pasta.
While the pasta starts to cook, shred the chicken with two forks. It should be
falling apart. Add the chicken back to the pot and let everything cook together
for another 15 minutes or so.
5. Serve: Plate in large bowls, adding additional toppings if preferred, and enjoy with a fresh torn baguette for soaking it all up.

•I use Ditalini Rigati for mine, perfect size and texture, but feel free to use
whichever pasta you like best.
•If you want to brighten up or add some extra toppings when serving, a fresh squeeze of lemon, fresh herbs, grated Parmigiano Reggiano, or a drizzle of good olive oil over the top of each bowl is always a good idea.
•This will make about 6-8 servings. When I store and reheat, I will add more
water as needed. The pasta will soak up the broth after sitting...but will still be
just as delicious the next day.