Chicken Noodle Soup

Make your broth. Add the whole pasture-raised chicken to a large stockpot. Add approximately 3-4 quarts of cold water to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 1-2 hrs

Cook the vegetables Chop and prepare your vegetables. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves. If the mirepoix starts to brown or burn, reduce heat to low.

Strain the broth After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer it to a clean cutting board to cool. Carefully strain the broth into the same pot as the vegetables.

Shred the chicken  Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.

Simmer Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5-10 minutes, return the shredded chicken to the pot.

Cook Pasta  Bring a pot of water to boil and cook your egg noodles according to package directions. (I like cooking my noodles separately so the noodles do not absorb all the liquid. 

Serve Place noodles on the bottom of the bowl and ladle the hot soup over the top. Season with additional salt and pepper, a grading of fresh parmesan cheese to taste, and garnish with fresh chopped parsley if desired