Ingredients:
- 1 Fox River Whole Chicken (about 1.2–1.5kg)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 6 cloves garlic, smashed
- 1 cup orzo, couscous, or any small pasta
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 1 tsp turmeric powder
- ½ tsp ground ginger
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- 2L of water
Instructions:
- In a large soup pot, heat the olive oil over medium-high heat. Add the whole chicken and sear on all sides until golden brown. Carefully remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté for about 8–10 minutes, or until softened and lightly caramelized. Season with a generous pinch of salt to help release moisture.
- Return the chicken to the pot. Pour in 2 liters of water and bring to a boil. Skim any foam from the surface if needed. Add bay leaves, thyme, and oregano. Lower the heat, cover, and simmer for 35 minutes.
- Remove the chicken and set aside. Carefully scoop out the vegetables and blend until smooth (use a blender or immersion blender). Return the blended vegetables to the pot for a silky, rich broth.
- Add in more water if the consistency is too thick. Stir in turmeric and ground ginger. Simmer the broth uncovered for another 45 minutes to 1 hour for full flavor development.
- Remove the herbs and bay leaves. Add the pasta of your choice and cook according to package instructions (usually 8–10 minutes). While the pasta cooks, shred the chicken into bite-sized pieces and discard the bones and skin. Add the shredded chicken back into the pot.
- Taste and adjust with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley.