1 full sprig of marjoram or oregano (1 tbl ground)
1 tbsp ground garlic
2 tsp sea salt
1 tsp black pepper
1 medium onion
1 bulb of fresh garlic
4 stalks of celery
2 large peeled carrots
½ bag of organic fusili noodles
Instructions
In a medium baking pan, drizzle olive oil and line bottom of pan with half of the recommended amounts of herbs (rosemary, thyme, marjoram/oregano, sage.
Place opened chicken thighs atop the herbs, drizzle more olive oil, then season with1 tsp sea salt, black pepper ½ ground garlic. Bake for 1 hour at 350F
While chicken is baking, start broth: In a large soup pot, pour both cartons of chicken broth, then add skin plus one layer of onion to the liquid. Break and peel cloves of fresh garlic, split in half, and add to the liquid (and/or use remaining ½ tbsp of ground garlic).
Break off leaves of fresh herbs and add to broth, or add remainder of the ground herbs at this time along with remaining 1 tsp sea salt, and ½ tsp black pepper and ¼ cup Olive Oil.
Cover and simmer on low.
Boil Fusilli according to package directions, drain, and set aside.
Chop celery and carrots, set aside.
When chicken is done, chop, and set aside.
Strain out large chunks out of broth into a large serving bowl, then add celery, carrots and chicken.
Let stand for 10 minutes before serving.
Recipe by Inner Child Fun at https://innerchildfun.com/2013/01/super-soup-hearty-garlic-and-herb-chicken-soup.html