Handful of fresh parsley stalks, leaves chopped for garnish
1 rosemary stalk
1 teaspoon white balsamic vinegar
1 1/2 cups baby carrots, peeled
1 1/2 cups baby leeks, trimmed and sliced into 1-inch pieces
Pinch of turmeric
3 cups angel hair pasta
Heat the oil in a large saucepan set over medium heat and add the garlic cloves. Cook for 3 to 4 minutes until golden and fragrant then add the celery, onion, ginger, bay leaves, thyme, parsley stalks and rosemary. Stir to combine then add the chicken followed by just enough water to cover the bird, about 12 cups. Season with salt and bring to a boil, then turn the heat down and simmer for 1 hour.
Once cooked, remove the chicken and strain the stock, discarding all the solids.
Once it’s cool enough to touch, shred the chicken.
Bring the stock back to a boil and add the white balsamic vinegar, baby carrots, baby leeks and turmeric. Cook for 5 minutes then add the angel hair pasta and cook until the pasta is al dente.
Return the chicken to the pan and simmer over low heat until warmed through. Serve in bowls, scattered with chopped parsley.