• 1 whole 4-5 lb. chicken
• 16 cups cold water
• 1 onion coarsely chopped
• 1 large carrot coarsely chopped
• celery leaves, coarsely chopped
• salt and fresh ground pepper
• 2 whole, peeled garlic cloves
• 2 cups diced carrots
• 1 ½ cup diced celery
• 1 cup chopped green cabbage
• 1 cup finely diced onions
• 1 1/2 cups finely diced, skinned and seeded tomatoes
• 1 tbsp. dried thyme leaves
• Precooked flat noodles, or Orzo or Acini de Pepe Pasta (optional)
• ( I always use rice or quinoa pasta)
• ¼ cup finely diced parsley

Directions

1. Rinse chicken thoroughly.
2. Add whole, raw, chicken to stock pot along with the water, onion, carrot, celery leaves, dried thyme, pepper and garlic cloves.
3. Bring to a boil and simmer for 1 ½ hours until chicken is thoroughly cooked.
4. When done, remove chicken from pot.
5. Strain liquid.
6. When chicken is cooled, debone and cut chicken meat into small pieces.
7. Put strained liquid back into stock pot.
8. Add chicken, celery, cabbage, tomatoes, onions, carrots to broth. Season to taste with salt and pepper.
9. Bring to a boil then turn heat to simmer until vegetables are done to suit your taste (approximately 1 hour).
10. Add parsley.
11. Just before serving, add pre-cooked pasta.
12. Makes approximately 16 cups of soup.
13. Serve and enjoy the flavor