Chicken Soup For The Soul

INGREDIENTS

6 chicken legs - remove skin from five legs 2 large carrots - peeled, quartered and chopped 3 celery stalks - sliced 2 bay leaves 1 large onion diced Two sprigs fresh thyme 4 cloves 1 oz unsalted butter and 1 tablespoon olive oil 3 Garlic cloves 1 tablespoon fresh Italian parsley, chopped 2 Tablespoon chicken bouillon paste ½ Teaspoon ginger cut in thin strips 4 quarts organic chicken broth 1 ½ cups wide egg noodles 1 Tablespoon fresh lemon juice Adjust taste with salt and freshly ground black pepper

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DIRECTIONS In large soup pot melt butter and oil, add onions, carrots, celery, bay leaves, thyme, garlic. Cook until onions are translucent, about 5 minutes. Add chicken legs, ginger, cook for 5 minutes, add chicken bouillon and chicken broth, bring to a boil and reduce to medium low for 45 minutes. Add lemon juice and parsley. Taste and adjust seasoning. Cook for 5 minutes more. Et Voila!