Immunity Booster Chicken Noodle Soup

Roasted Chicken
1 whole chicken
1 cup broth (vegetable or chicken)
2 cloves of garlic peeled and sliced
1 whole onion sliced
chicken seasoning
dash of sea salt and pepper
Instructions:
Preheat oven to 350 degrees.  Place chicken in roasting pan breast side up.  Add cup of broth, sliced onion and garlic.  Season to taste with sea salt, pepper, and chicken seasoning. Use as kitchen baster to occasionally moisten meat with juices.  Roast for 1 hour then flip chicken so that breast side is down.  Season to taste with sea salt, pepper, and chicken seasoning. Use as kitchen baster to occasionally moisten meat with juices.  Roast for 2 1/2 hours or until meat is no longer pink and juices run clear when meat is pricked with a fork.
Soup
1-3lb. can of swanson msg free chicken broth
plus one can of water
juices from roasting pan
2 cloves garlic minced
1 sweet onion chopped
3 medium stalks bok choy chopped
2 parsnips peeled and chopped
2 medium carrots peeled and chopped
1 medium leek thinly sliced
1-1/2 box of whole wheat noodles (egg, spiral, fettuccine)
meat from 1 whole chicken
sea salt and pepper to taste
Instructions:
In a large pot bring 1 large 3lb can of swanson msg free chicken broth, 1 can of water and broth from roasting pan to a low boil over medium heat.  Add carrots, parsnips, onion, garlic, and bok choy and a pinch of sea salt.  Boil for 20 minutes then add leeks and roasted chicken meat.  Add a pinch of sea salt and pepper to taste.  After all the chicken meat has been added to pot add noodles.  Cook noodles as directed on box.  Enjoy!