Autumn Chicken Vegetable Noodle Soup

Serves 10

3-4 lb organic Chicken (I buy Trader Joe's Family pack- 2 bone-in breasts, 4 drumsticks), or it can be just drumsticks (2 packs- 12 pc) as Costco Organic Drumsticks
15 cups water or add low Sodium Chicken Broth
3-4 Bay Leaves
2 Tbsp Himalayan Salt
3 tsp Pepper
2 Onions
2-3 Carrots chopped
1 Bell Pepper chopped (optional, if you have leftovers)
2 Tbsp Avocado Oil for sautéing (or any other preferred oil)
4 Potatoes chopped
Egg Noodles

____________________________________________

1. Fill the 8Qt pot with 15 cups of water and start heating it up. Wash the Chicken pieces and drop it in the pot. Add the Bay Leaves. As it starts boiling, lower the burner and shimmer for 30-40 min.
Keep watching the broth and keep skimming and discarding the foam, it usually appears before boiling.

2. Meanwhile chop and sauté Onions, Carrots, Bell Pepper for 7-10 min until soft. Don't forget to skim the foam from the broth, it builds up really quick.

3. Chop the potatoes and leave it in the bowl with cold water until you need it.

4. When chicken is ready, take it out using thongs and put it on the plate to cool off. Once it is tolerable to touch: discard skin and bones, then shred it into small pieces using your hands.

5. Add the vegetables to the broth. Add salt and pepper. Add potatoes. Boil on low for 15 min.

7. Add chicken and noodles and cook as long as package instructions say.

Serve with fresh chopped parsley and dill (optional).

Enjoy!