Ingredients
- 2 small yellow onions, finely chopped
- 3 cloves garlic, sliced
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- pinch of cayenne pepper
- 1/2 of a whole organic chicken
- 2 cups chicken broth (500 ml)
- about 4 cups water (ca. 1 liter)
- sea salt and freshly ground pepper, to taste
- 2 carrots, peeled and sliced
- 1/2 savoy cabbage shredded
- handful egg noodles (or more)
- juice from one large lemon
- freshly grated parmesan, as garnish
Instructions
- In a large pot, add the onions, garlic, bay leaves, thyme, cayenne pepper and chicken, breast-side down. Add the broth and enough water to cover. Season with salt and pepper and bring to a boil over high heat. Reduce to low and simmer, partially covered, until chicken is cooked through and tender, about 30 minutes.
- Transfer the chicken to a cutting board and remove meat from bones; discarding the skin and bones. Cut the meat into bite-size pieces. Note: You can either wait until the chicken is cool enough to handle but still warm, and use your hands to shred the meat into bite-sized pieces or, do as I do, and start right away using a fork and knife and worry about the last bits once its cooled down.
- Return the shredded chicken to the pot and add the carrots, egg noodles and savoy cabbage. Increase heat to medium and cook for 7-9 minutes, until noodles are cooked through and cabbage is wilted.
- Stir in the lemon juice right before serving and garnish with freshly grated parmesan. Enjoy!