Whole Chicken Soup

Ingredients

For the broth

• 1 (5–6 lb) whole chicken

• Salt and pepper

• 2 tablespoons soft butter

• 1 yellow onion

• 2 celery stalks

• 2 medium carrots

• 1 head garlic, halved

• 2 sprigs fresh rosemary

• 3–4 sprigs fresh thyme

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 tablespoon black peppercorns

For the soup

• 8 cups no-sodium chicken broth

• Shredded chicken (from broth)

• 4 celery stalks

• 6 medium-large carrots

• 1 sweet yellow onion

• 2 cups noodles of choice

Instructions

1. Preheat oven to 375°F.

2. Place chicken in your Xtrema Dutch oven and rub butter under the skin. Season generously with salt and pepper.

3. Roughly chop the onion, carrots, and celery. Place them and the halved garlic around the chicken.

4. Roast uncovered for 1½ hours.

5. Remove Dutch oven from oven and place on stovetop. Add chicken broth, rosemary, thyme, bay leaves, oregano, and peppercorns.

6. Bring to a boil, then reduce the heat, cover, and simmer 3–4 hours.

7. Remove chicken from the broth and let it cool slightly. Strain the broth and discard cooked vegetables.

8. Shred the chicken meat and return it to the strained broth.

9. Dice fresh carrots, celery, and onion. Add to the pot. Season with salt and pepper to taste.

10. Simmer 8–10 minutes, until vegetables are just tender. Add noodles and cook according to package directions.