Challenging Recipe
Prep Time
30 minutes
Cook Time
2 hours

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.



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)


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)