3 large carrots, peeled and diced

3 large celery stalks, diced

1 large sweet onion, diced

1 tablespoon olive oil

1 whole organic chicken

12 cups water

1 cup white wine (Sauvignon Blanc works well)

1 package fresh rosemary

1 package fresh thyme

10 cloves fresh garlic, minced

1 tablespoon celery seed

2 bay leaves

2 teaspoons kosher salt (or to taste)

1 tablespoon freshly cracked black pepper

3 tablespoons Zabs St. Augustine Style Hot Sauce (or any hot sauce of choice)

1 teaspoon red pepper flakes

1, 8 oz package pappardelle pasta, broken into large pieces

In a large stockpot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion, and sauté for 3-4 minutes until they begin to soften.

Place the whole chicken in the pot and pour in the water, ensuring the chicken is fully submerged. Add the white wine, fresh rosemary, thyme, minced garlic, celery seed, bay leaves, salt, and black pepper.

Bring the mixture to a gentle boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the chicken is fully cooked and the meat easily pulls away from the bone.

Remove the chicken from the pot and set it aside to cool. While the chicken cools, skim any excess fat from the surface of the broth. Stir in the 3 tablespoons of hot sauce and red pepper flakes, keeping the broth simmering.

Once the chicken is cool enough to handle, debone it, dice the meat, and return it to the pot.

Add the broken pappardelle pasta to the simmering broth and cook until the noodles are al dente, about 8-10 minutes.

Serve the soup in large bowls with your favorite crusty bread on the side.