
serving size: 2 | time: 30 mins
Ingredients
- 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
Procedure
- Pick off the remaining pieces of the chicken from the bones, shred and set aside.
- 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.
- Add the bay leaf, salt, peppercorns, rosemary and the left-over chicken carcass.
- Pour in the water. Bring to a boil then lower the heat to simmer. Simmer uncovered for 2 - 4 hours.
- Skim off the surface from the stock every 20 minutes.
- Remove from heat and strain the stock through a sieve (makes about 3 cups).
- Cook the pasta according to the label and until al dente then set aside.
- Add ½ inch cubed carrot to the chicken stock and boil for a few minutes or until soft.
- Add the peas, elbow pasta and shredded chicken.
- Serve in a bowl and garnish with fresh cilantro and chili.