To me chicken soup is the ultimate comfort food! This hearty chicken-ginger noodle soup recipe is the best one I’ve ever made! Thanks Blue goose for the recipe and ingredients (I slightly altered it based on which other ingredients I had in the fridge)
1 @blueGoose whole chicken (organic and antibiotic free)
1 carrot, medium diced
1 celery stalk, medium diced
1 large onion, diced
5 cloves garlic
3” piece of ginger, julienned
1 white leek, chopped
¼ cup pumpkin seeds
1 tsp paprika
2 cups Cavatappi pasta (use rice pasta for a gluten free option)
2 litres of water
1 tbsp salt
2 tsp fresh cracked black pepper
4 tsp olive oil
2 stalks green onion (for garnishing)
1. Pre-heat oven to 375F. Line a small baking tray with parchment paper and a wire rack. Rub whole chicken with olive oil, salt, and pepper. Place back-side down and roast for 1 hour or until internal temperature reaches 165 degrees.
2. Remove from oven and let cool. Remove meet from bones and discard carcass.
3. Place a large pot over medium heat and add 1 tbsp olive oil. Add onions, carrots and celery and cook till tender, about 7 minutes. Add garlic, ginger, and paprika and cover with water. Bring to a boil then reduce to a simmer.
4. After 10 minutes, add pulled chicken and remaining ingredients (except green onion) to the pot. Simmer for additional 20 minutes. Allow soup to stand for 10-15 minutes before serving. Top with green onion or your favourite garnishes.