Chicken Soup Version 2.0

When it comes to comfort food, chicken soup tops my list. I have been needing a lot of comforting lately what it it being allergy season and what not! But now I need chicken soup to soothe my soul. It is getting more colorful outside and there is a nip in the air. Summer is definitely over and now I will have to wait for 8 months of before I can feel comfortable and have fun outside.
This weekend I had picked up some carrots and a bunch of celery. These were locally produced and were as fresh as it gets. The moment I picked those up I made up my mind that it was going to be chicken soup (again) for dinner. Once again, an easy fix!

What I needed:

• 6 pieces of chicken thigh (you can use breast)
• 2 medium yellow onions, cut into chunks
• 3 carrots, peeled and cut (any way you like)
• 4 stalks of celery, chopped
• A bunch of bok choy, roughly chopped.
• Whole wheat spaghetti noodle (1/2 a pack or more)
• 3-4 fat cloves of garlic, grated
• 2 bay leaves
• 1 tbs of oil
• Salt & Pepper to taste and few whole peppercorns.

How I made it:

• Boiled the chicken and spaghetti in 7-8cups of water along with a fat pinch of salt. Removed the pieces of chicken and noodles from the broth and shredded the chicken those into strips. (You can boil the noodles separately, I was too lazy)
• To a pan, added 1 tbs of oil and to it added the bay leaves and the whole peppercorns.
• Into it went the chopped onions and grated garlic and sauteed till the raw smell disappeared. 
• Then the chopped celery & carrots went in. 
• Cooked for a bit while stirring it and added the shredded chicken and boiled spaghetti to it.
• Next went in the bok choy.
• Cracked some black pepper and added the broth.
• Finally added salt and brought it up to a boil. 

This was a whole meal in itself but you can always eat it with whole wheat bread or pita bread. You can also add a tablespoon of butter to it.