2 tbsp olive oil

3 carrots, peeled & roughly chopped

3 celery stalks, roughly chopped

1 sweet onion, roughly chopped

4 leeks, trimmed & washed

1 head garlic, minced

1 whole organic chicken, skin removed

6–8 cups filtered water

1 cup Chardonnay

1 tbsp Herbs de Provence

1 tbsp dried oregano

Kosher salt & cracked black pepper, to taste

3 bay leaves

Rind of Parmigiano Reggiano

1 cup each chopped parsley, cilantro & basil

2 cups baby spinach, roughly chopped

18 oz medium egg noodles (or wild rice)

Grated Parmesan, for garnish

Heat olive oil in a large pot. Sauté carrots, celery, onion, leeks until softened. Add minced garlic and continue to soften for 5 minutes.

Add the chicken, water, and Chardonnay. Simmer 1 hour or until chicken is cooked through.

Remove chicken, cool slightly, debone, dice, and return to the pot.

Add herbs, salt, pepper, bay leaves, and Parmesan rind. Simmer 30 minutes.

Stir in parsley, cilantro, basil, and spinach. Simmer 15 minutes.

Add noodles and cook until al dente.

Serve immediately topped with grated parmesan. Enjoy!

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