3 tablespoons olive oil
1 whole organic chicken breast or 2 split breasts (with bones and skin)
3 carrots, chopped
3 celery stalks, sliced
1 large sweet onion, peeled and chopped
3 garlic cloves, peeled and minced
½ cup freshly chopped Italian flat-leaf parsley
1 gallon fresh filtered water
1 teaspoon salt
pepper, to taste
*Approximately 2 cups of cooked noodles, pastina, rice, or quinoa to be added after the soup is cooked
In a large stockpot, sauté olive oil, chopped carrot, onion, celery and garlic on medium-low heat until translucent (about 5 minutes). Add chicken, salt and water. Bring to a boil and then reduce temperature to a low heat and cover with a lid. Simmer for approximately 2 hours. The chicken should be fork-tender.
Meanwhile, cook your choice of noodles, pastina, rice or quinoa in boiling water. Drain well and add to the cooked soup.
Remove chicken from stockpot, cool slightly and shred, discarding skin and bones. Add the shredded chicken, to the stockpot. Ladle soup and serve.
Gluten Free Options: For those with gluten allergies or intolerances, gluten-free pasta, rice or quinoa would be a nice option.
@2017 Cynthia Ferich All Rights Reserved