Whole Organic Chicken Noodle Soup

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 1.5–2 hours

Ingredients:

• 1 whole organic chicken

• 3.5 litres filtered cold water

• 1 large brown onion, quartered (leave skin on for color)

• 5 garlic cloves, smashed

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 1 small leek, chopped

• 1 bay leaf

• 1 tsp whole black peppercorns

• 2 tsp sea salt (to taste)

• A few sprigs of fresh thyme and parsley (plus extra for garnish)

• 2 tbsp olive oil or butter

• 2 additional carrots, diced

• 2 celery stalks, diced

• 1 parsnip or turnip, diced (optional for extra sweetness)

• 1 cup egg or rice noodles 

• Juice of ½ lemon (optional, to brighten the flavor)

• 2 Tablespoons Odi Meal booster

Instructions:

1. Make the broth:

• Place the whole chicken in a large stockpot and cover with cold water.

• Add onion, garlic, roughly chopped carrots and celery, bay leaf, peppercorns, salt, and herb sprigs.

• Bring to a gentle boil, then reduce to a simmer. Skim any foam that rises to the top.

• Simmer for 1 hour or until the chicken is cooked through. Remove chicken meat & continue to simmer chicken frame for an additional hour (the longer you simmer the more flavourful).

2. Strain and shred:

• Strain the broth through a fine sieve into another pot, discarding solids. Taste and adjust salt as needed.

• Once cool enough to handle, remove the meat from the chicken, shredding into bite-sized pieces. Discard bones and skin (or save them for another broth batch).

3. Build the soup:

• In the same pot, heat olive oil or butter over medium heat. Sauté diced carrots, celery, and parsnip for about 5–7 minutes until tender.

• Add the strained broth and bring to a gentle boil. Add Odi Meal Booster. Add noodles and cook according to package instructions until tender (usually 8–10 minutes).

• Add the shredded chicken back into the pot. Simmer for a few more minutes to warm through.

• Stir in lemon juice if using, and taste for seasoning.

4. Serve:

• Ladle into bowls and garnish with fresh parsley or thyme.

• Optional: serve with a slice of crusty sourdough or buttered toast.

Tips:

• You can refrigerate the broth overnight after step 2 and remove the layer of fat from the top before proceeding, for a lighter soup.

• Freeze leftovers in portions – it makes a great quick meal.

• For extra gut-healing benefits, add a splash of bone broth concentrate when reheating.