I have been making chicken soup from a whole chicken ever since the birth of my first child nearly 20 years ago. It is a deeply nourishing meal for a postpartum mother, as well as for growing children. The savory aroma of a pot of chicken soup simmering away on the stove will fill your house and draw everyone into the kitchen for a family meal.
Ingredients
Broth
1
whole chicken
(4 to 5 pounds)
1 large
onions
chopped
1 heads
garlic
cut in half cross-wise
3
celery stalks
chopped
2 large
carrots
chopped
4
sprigs
fresh thyme
2
sprigs
fresh rosemary
2 teaspoons
whole black peppercorns
1
bay leaves
1 tablespoons
sea salt
½ bunches
parsley
12 cups
filtered water
(*see note)
Soup
1 medium
onions
diced
3 large
carrots
sliced
4
celery stalks
chopped
1½ pounds
yukon gold potatoes
chopped
(about 4 medium)
2 teaspoons
dried thyme
1 teaspoons
dried rosemary
crushed
4 cups
chopped
kale
½ bunches
parsley
chopped
sea salt
(to taste)
fresh ground
black pepper
(to taste)
6 ounces
brown rice spaghetti noodles
cooked al dente
(½ of a package)
