Chicken Noodle Soup | Remixology

Ingredients

• 2 lbs (900g) bone-in chicken thighs (pasture-raised preferred)
• 12 cups (2880ml) filtered water
• 2 bay leaves
• 1 tsp (6g) sea salt
• 1 tsp (2g) black peppercorns
• 1 large onion, quartered
• 2 celery stalks, roughly chopped
• 2 carrots, roughly chopped
• 8 oz (225g) cassava flour noodles or egg noodles
• 2 tbsp (30ml) avocado oil
• 3 carrots, sliced 1/4 inch thick (140g)
• 3 celery stalks, sliced 1/4 inch thick (120g)
• 1 medium onion, diced (150g)
• 3 cloves garlic, minced
• 1 tsp (1g) dried thyme
• 1/2 cup (30g) fresh parsley, chopped
• 1 tsp (6g) sea salt, or to taste
• 1/2 tsp (1g) black pepper, or to taste