Chicken Noodle Soup

Ingredients

1 Large Whole Chicken ~ Intact

2 Medium Sized Onions ~ Diced

1 Large Shallot ~ Diced

4 Large Carrots ~ Unpeeled, Diced

1 Bunch of Celery ~ Diced Including Leaves

3 Cloves Garlic Minced

1 T White Sugar

2 Idaho Potatoes ~ Peeled and Diced

3 Parsnips ~ Peeled and Diced

1 Box Frozen Spinach

1 C Frozen Corn

2 Cartons Chicken Broth

2 Packets of Goya Sazon

1 Small Bag Frozen Tortellini

1 Bag Egg Noodles

3 to 4 T of Fresh Minced Parsley

**This makes a TON so I freeze half and save it for a later date and/or I share with pretty much everyone I know.

Add some oil or butter to a large soup pot.
Add in carrots, onions, celery, shallots and garlic and let them soften and brown a little.

Celery, Dice The Leaves & All

Chopped Garlic

Diced Onions

Use A Large Shallot

Add in the sugar and turn down the heat to low, cover and let it all “sweat” for about 15 minutes.

Add in broth and whole chicken and Goya seasoning, bring to a boil and then turn down heat to low. Cover with a lid but leave it slightly askew.

Let cook on low about 4 hours, the longer the better.
After 4 hours take the chicken out and put it in a colander and let it drain back into the pot.

Remove all the meat from the chicken minus the skin and return to pot, discard bones and skin.
Add in potato, parsnips, spinach, frozen corn, let simmer for another hour.

Potatoes

Spinach

Parsnips