Gluten-Free Chicken Noodle Soup

Ingredients

• 1 whole chicken (4 to 5 pounds)
• 1 large onions, chopped
• 1 head garlic, cut in half cross-wise
• 3 celery stalks, chopped
• 2 large carrots, chopped
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 teaspoons whole black peppercorns
• 1 bay leaves
• 1 tablespoon sea salt
• ½ bunches parsley
• 12 cups filtered water (*see note)
• 1 medium onions, diced
• 3 large carrots, sliced
• 4 celery stalks, chopped
• 1½ pounds yukon gold potatoes, chopped (about 4 medium)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crushed
• 4 cups chopped kale
• ½ bunches parsley, chopped
• sea salt (to taste)
• fresh ground black pepper (to taste)
• 6 ounces brown rice spaghetti noodles, cooked al dente (½ of a package)