Ingredients

Stock

1 whole organic 3-4 Lb chicken or conventional chicken

Cold water to 2 inches above chicken

2 large stalks celery

1 large carrot

1 large onion

5 bay leaves

1 Tbs pepper

1 Tbs salt

2 oz ginger root or 1 Tbs ginger powder

3 garlic cloves

2 Tbsp Turmeric

4 cubes chicken bouillon

1 bunch parsley

Soup

Shredded chicken

Chicken stock

1 cup sliced celery

1 cup sliced carrot

1/2  large onion diced

1/4 cup chopped parsley

1 Tbs Angostura bitters

1 tsp dry thyme

1 tsp dried sage

1 lb cooked Keto noodles  or rigatoni – al dente – in salted water you pick whichever noodle you want.  Here, I’ve used Rigatoni.

Salt and pepper

Directions

In a stock pot — it’s important to use a stock pot as it’s designed to be more of a vertical pot so the water is a good ratio to the solids you are boiling — simmer your chicken for 45 minutes to an hour on a gentle setting.  Remove chicken and let cool enough to handle and return bones to simmering pot.  Simmer for another hour to overnight.  The soup pictured here I simmered all day and over night.  I assembled the soup on the second day.  It’s not necessary but it’s such a pleasure to have the house filled with the fragrance of chicken soup.  Skim the top as impurities rise to the surface, and discard.  The longer the stock simmers the more concentrated the flavor but also the less clear the stock becomes as the nutrients from the carcass fortify your soup. Shred your chicken and set aside in the fridge.

When the stock has simmered to your liking — I like mine to reduce by half — strain with a fine sieve and cheese cloth and discard the bones and remnants. Now you’re ready to put your soup together.  In a separate pot, saute, in butter,  your celery, onion and carrot.  Pour your hot stock in and bring to simmer.  Add in your shredded chicken, chopped parsley, bitters and seasoning. Taste and adjust salt and pepper.  You should be smelling aromas of yesteryear with the wafts of flavor from this classic soup.  If not, adjust your seasoning.  :p

When I make soup with noodles I don’t add the pasta to the soup but rather cook it and scoop the noodles into the bowl I’m serving in and then ladle soup on top.  This way the noodles don’t get mushy,