Kelp Noodle Chicken Soup With Homemade Broth

Ingredients

• 1 whole organic free-range chicken
• 1 onion
• 2 carrots
• 5 garlic cloves
• 1 zucchini
• 1/2 celery root
• A hand full of mushrooms
• 4 Rosemary twigs
• A Handful of Parsley
• 6 Chives
• 2 Sage leaves
• 4 in of fresh Ginger root
• Celtic salt
• 1 large Kale
• Cayenne
• 1 lemon juiced.

• 1 onion chopped small
• 1/2 leek chopped small
• 2 garlic cloves
• 2 carrots chopped small
• 1 small zucchini cut into small pieces
• 2 kale leaves deveined and cut into small pieces
• Cooked chicken chopped into small pieces.

• Parsley minced
• Chives minced
• Green onion minced
• Thyme minced

Instructions

1. Add whole chicken and all ingredients (except lemon) into a large pot. Cover with water and bring to a simmer.
2. Cook for 1 1/2 hours, remove chicken. Then continue simmering for 2-4 more hours.
3. Once done. Drain and keep the broth. Add lemon, salt, and cayenne to taste. Keep on the side.
4. In a sauté pan cook the onions on medium low until golden brown. (About 6-8min)
5. Add in garlic and cook 3 more min. Add salt and pepper to taste. Set aside.
6. Cook the carrots in the same pan. Set aside. Lastly cook the kale and zucchini, def aside.
7. Drain and rinse kelp noodles. Add the desired amount into a bowl, followed by all other ingredients. Add in broth and top with mixed herbs