Rinse whole chicken including inside the cavity. Season the entire chicken, cavity and all, in salt and pepper. Place carrot ends, celery ends, onion ends and 3 bay leaves in large soup pot. Place seasoned chicken on top of vegetables. Pour water, enough to just cover the top of the chicken, along sides of pot avoiding pouring over top of chicken. Bring to boil over high heat. Once boiling reduce heat to medium, salt and cover. Chop vegetables; onions, celery, carrots, and mince garlic, set aside. Cook chicken for about 45 minutes (or until fully cooked). Remove cooked chicken from liquid, lifting chicken up and out, reserving cooking liquid. Separate bones from meat, and meat from skin. (If you have 2 large soup pots to use both at the same time, skip the next step) Pour the stock from your soup pot into your next biggest pot (split amongst 2 if necessary). Bones should be added back into the stock along with the meat and the rest of the bay leaves. Salt lightly and let simmer over medium heat. Meanwhile in large soup pot, heat olive oil over medium high heat, then add chopped vegetables. Season vegetables with pepper, stir until they begin to soften, add sprigs of thyme. Pour chicken stock, with meat and bones, into soup pot over the vegetables. Add grated ginger, chopped parsley and optional butter, and let simmer for about 15-30 minutes until flavors are perfectly blended together. While the soup simmers, cook your favorite noodles or rice separately.
Soups are a great way to get vegetables into your diet without the worry of becoming sick (of course everyone will be different, and I have found that so much of finding out what I can eat, is based on trial and error.) I also love to pack up a few servings of this soup and take them over to my mom’s house and my (soon to be) mother in law’s house. Grab your favorite crusty bread from your grocery store or local bakery to enjoy!