HOMEMADE ANTI-INFLAMMATORY CHICKEN NOODLE SOUP

Ingredients:
1 lb chicken legs or bone on thighs
5 oz pasta
2 onions (1 whole, 1 chopped)
3–4 garlic cloves
1–2 small potatoes, chopped
3–4 bay leaves
3 carrots (2 chopped, 1 whole)
3 celery stalks (2 chopped, 1 whole)
6 cups water or broth
1/2 tsp ginger powder
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika

10–12 whole peppercorns
Dash of black pepper, more to taste when serving
1/2 tsp thyme
Salt to taste
Fresh cilantro & dill for garnish

Directions:
1️⃣ Peel & chop carrots, 1 onion and potatoes. (Chop 2 celery stalks & 2 carrots; set aside 1 whole carrot, 1 celery stalk & 1 whole onion)
2️⃣ Heat olive oil in a pot, sauté chopped onion 2 min. Add chopped carrots & celery, sauté 2–3 min.
3️⃣ Add chicken legs + 6 cups water/broth. Add spices: 1/2 tsp ginger, 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 tsp thyme, 1/2 tsp smoked paprika, 10–12 whole peppercorns, dash of black pepper, salt to taste. Toss in whole onion, whole carrot & celery stalk.
4️⃣ Bring to boil, then simmer 35 min.
5️⃣ Remove whole veggies & chicken.
6️⃣ Add pasta, cook 8–10 min until tender.
7️⃣ Shred chicken, return to soup. Sprinkle with fresh cilantro & dill. Serve and enjoy!