This hearty soup emanates all that is wonderful of a traditional roasted chicken. I opted for rice instead of noodles to maintain the wholesome goodness and clean recipe, but feel free to swap out the rice for some orzo.

Ingredients:

2 split chicken breasts
2 leg quarters
1 medium onion, chopped
2 c. celery
2 c. carrots (sliced thicker)
3 cloves garlic, crushed
3 cartons (96 oz) low sodium chicken stock
1/2 c. uncooked rice
3 tbsp. olive oil
3 tsp. salt
2 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. rosemary
1 tsp. thyme
½ tsp. sage

Directions:

Liberally season chicken with 2 tsp. salt, 1 tsp. pepper, onion powder and garlic powder.

In large soup pot, heat up 2 tbsp olive oil and sear chicken on both sides (I do it in 2 batches) on medium-high heat. Once seared, remove chicken and set aside. Remove any burnt pieces from pot and discard. Add another tbsp olive oil, onions and garlic to pot. Sauté onions and garlic for a few minutes and then add rest of veggies. Season with remaining 2 tsp. salt, 1 tsp. pepper, rosemary, thyme and sage. Add chicken on top, then pour in stock. Cover and bring to boil over medium heat, then put on low heat and simmer for at least 2 hours, 3 hours is best.

Remove chicken and add rice to pot. Separate chicken and shred the meat. Add back to pot once rice is done.

Grated pecorino romano cheese tops this off beautifully!