Chicken Noodle Soup With A Twist: Ingredients: - 1 whole yellow onion, chopped - 3-4 stalks celery, chopped - 3-4 carrots, chopped - 4 cloves garlic, minced - 2 ginger roots, peeled but left whole - Salt (to taste) - 1 whole chicken (about 3-4 lbs) - 2 containers (8 cups) chicken stock - 2 bay leaves - 1 1/2 cups chopped tomatoes - 1 tablespoon Calabrian chili peppers (or to taste) - 2 teaspoons Italian seasoning - 1/4 cup fresh parsley, chopped - 1 tablespoon Better Than Bouillon chicken base (optional, for extra flavor) - 3 cups large egg noodles (or adjust to your preference) - (optional parm rind for flavor) In the @americancharm Dutch oven, heat a bit of oil over medium heat and sauté the chopped onion, celery, carrots, minced garlic, and ginger until onions are slightly translucent, seasoning lightly with salt. Add the whole chicken to the pot along with the chicken stock and bay leaves. Cover and bring to a low boil over medium-low heat, cooking for about 1 1/2 to 2 hours, until the chicken is tender. Carefully remove the chicken from the pot, let it cool slightly, and shred the meat, discarding the skin and bones. Return the shredded meat to the pot, then stir in the chopped tomatoes, Calabrian chili peppers, Italian seasoning, and fresh parsley, adding salt to taste. For extra depth, add a tablespoon of Better Than Bouillon chicken base. Bring the soup to a gentle boil, add the egg noodles, and cook until tender, about 6-8 minutes or according to package instructions. Enjoy 🤎