This time of year a good old fashioned Chicken soup made from scratch always hits the spot! Using a good quality bird makes it all the better! Old Town Farmstand pasture raised birds make an incredible soup! For a real treat serve it with some of our sourdough bread or in one of our sourdough bread bowls!

***Our family recipe for chicken soup***

1 Whole Chicken (cleaned and prepared)

2 Tbls Apple Cider Vinegar

1 Tbls Avocado Oil (or whatever oil you prefer)

2 cups Chopped Carrots

1 Medium Onion

2-3 stalks Celery Chopped

1 Clove Garlic Crushed

1/4 cup chopped Fresh Parsley

1 Tbls Fresh Thyme or 1 tsp Dried Thyme

Salt and pepper to taste

2 cups egg noodles

Place whole chicken in large stock pot, cover with water and add apple cider vinegar. Bring to a boil then drop to a low simmer and simmer until chicken falls apart easily and is completely cooked through (about 3-4hrs). Once cooked pour stock through a fine strainer or cheese cloth. Reserve stock. Once cool take chicken pieces and separate meat from bone and reserve meat.

Add oil to stock pot and heat to medium. Add onions carrots and celery to stock pot and sauté until tender. Add garlic and stir for another minute. Add parsley, thyme, salt and pepper. Pour stock back into pot and add chicken meat. Bring to a boil and then add egg noodles until cooked.

This makes a large pot of soup. Soup can be frozen in portions before adding egg noodles. Add noodles after thawing and bringing back to a boil.

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