HEARTY CHICKEN NOODLE SOUP
1 young chicken or 4 chicken thighs
any vegetables you desire (peas, corn, onions, green beans, edamame, carrots, potatoes, etc.)
1/2 t chopped bay leaves
pinch of cayenne pepper
1 C pasta or rice
Boil chicken in water. You can even use frozen chicken. Boil until cooked or almost cooked. If frozen it will take 30 to 45 minutes.
I prefer to use the chicken on the bone because I believe that all those healing qualities from the bones come through in the broth.
Remove chicken from the water and let rest on a cutting board for a few minutes to cool.
In the meantime, strain your broth. I even wash out the stockpot before adding the strained broth to it.
Remove the skin, cartilage and bone from the chicken. Shred or cut into bite-size pieces.
Add chicken back to broth in the stock pot.
You may add more water at this point. Turn heat to medium.
Add minced garlic and don't be stingy, mainly because garlic has natural antibiotics in it.
Add salt to taste, bay leaves, pinch of cayenne pepper, all chopped vegetables and pasta.
You may wince at the thought of cayenne pepper but it cuts through the mucus.
Cook on medium heat for at least 30 more minutes or until pasta is cooked and vegetables are soft.
You can always add more water for thinner soup or to stretch it out further.
Serve warm with homemade bread or crackers.