Joelle is unstoppable. She is a Porsche with No Breaks. Joelle shares her experience with getting treatment for breast cancer. October is breast cancer awareness month, and we all have breasts and know people with breasts so please, if you are due for a check, go. Helen's soup recipe is below. Chicken noodle soup • 2 lb. organic bone-in, skin-on chicken thighs • 8 cups organic low-sodium chicken broth • 2 cups water • 1 organic yellow onion, diced • 3 organic carrots, sliced into rounds • 3 organic celery stalks, sliced • 4 garlic cloves, minced • 2 tbsp organic extra-virgin olive oil • 2 bay leaves • 4 fresh thyme sprigs • 1 fresh rosemary sprig • 8 oz organic fusilli (spiral) pasta • 2 cups organic baby spinach or kale, chopped • 1 fresh lemon, juiced • 1½ tsp fine sea salt • ½ tsp freshly ground black pepper • ¼ cup fresh flat-leaf parsley, chopped, for garnish 1. Prep the chicken: Preheat oven to 425°F (220°C). Pat chicken thighs dry, rub with olive oil, and season with salt and pepper. Arrange skin-side up on a baking sheet. 2. Roast the chicken: Roast until the skin is golden and crisp and the chicken is cooked through, about 20-25 minutes. Set aside to cool slightly; reserve any pan drippings. 3. Sauté the aromatics: While the chicken roasts, heat a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened and lightly golden, about 6-8 minutes. Add garlic and cook until fragrant, 1 minute. 4. Shred the chicken: Once cool enough to handle, shred the meat, discarding bones and skin (or reserve skin for garnish). Add shredded chicken and reserved pan drippings to the pot. 5. Build the broth: Pour in broth and water. Add bay leaves, thyme, and rosemary. Bring to a gentle boil, then reduce to a low simmer, partially covered, for 20 minutes. 6. Cook the pasta: Discard bay leaves, thyme, and rosemary stems. Bring soup back to a boil, add fusilli. Cook until al dente, about 9-10 minutes, stirring occasionally. 7. Finish the soup: Stir in spinach or kale until wilted, about 1 minute. Remove from heat, stir in lemon juice. Season to taste with remaining salt and pepper.Note: Save roasting pan drippings and scrape into the broth for extra richness. If making ahead, cook pasta separately and add to bowls before ladling soup on top.
