serving size: 2 | time: 30 mins
  • 1 whole All Natural Healthy Options Chicken left-over carcass
  • 1 Tbsp Cadia Olive Oil
  • 2 pcs Healthy Options Organic carrots, roughly chopped
  • 1 pc Healthy Options Organic carrot, sliced into ½ inch cubes
  • 3 pcs Healthy Options Organic Celery Stalks
  • 2 pcs white onions, quartered
  • 1 head of garlic, crushed
  • 3 pcs Simply Organic Bay Leaves
  • 1 tsp Bob’s Red Mill Sea Salt
  • 1 tsp Simply Organic Whole Peppercorns
  • 1 tsp Simply Organic Rosemary
  • 8 cups drinking water
  • ½ cup Filed Day Brown Rice Elbow Macaroni
  • ½ cup Cadia Peas
  • 2 pcs Healthy Options Organic Chilies
  • 4 long pcs Cilantro
  • 1 cup All-Natural Healthy Options shredded chicken
  • ½ tsp Bob’s Red Mill Sea Salt
  1. Pick off the remaining pieces of the chicken from the bones, shred and set aside.
  2. Heat olive oil in a large stock pot and add the 2 roughly chopped carrots, celery, onion and garlic and cook until soft and they begin to brown.
  3. Add the bay leaf, salt, peppercorns, rosemary and the left-over chicken carcass.
  4. Pour in the water. Bring to a boil then lower the heat to simmer. Simmer uncovered for 2 - 4 hours.
  5. Skim off the surface from the stock every 20 minutes.
  6. Remove from heat and strain the stock through a sieve (makes about 3 cups).
  7. Cook the pasta according to the label and until al dente then set aside.
  8. Add ½ inch cubed carrot to the chicken stock and boil for a few minutes or until soft.
  9. Add the peas, elbow pasta and shredded chicken.
  10. Serve in a bowl and garnish with fresh cilantro and chili.