2 tablespoons olive oil

1 large onion, diced

5 large carrots, diced

5 ribs of celery, diced

5 cloves of garlic, minced

1 small whole young or heirloom chicken, skin removed

1, 32 oz carton chicken broth

1, 32 oz carton chicken stock

3 cups filtered water

1-1/2 cups white wine

1 package fresh rosemary

1 package fresh thyme

4 fresh bay leaves

1-1/2 cans diced Hatch green chiles

Kosher salt & fresh cracked pepper to taste

1/2 package wide egg noodles (the whole bag can be used if you like it extra noodley)

4 slices sourdough bread

Smear of softened butter for the bread

2 slices pepper jack cheese

2 slices cheddar cheese

Add olive oil to the bottom of a large pot. Heat & toss in the onion, carrots, and celery. Sauté until vegetables are slightly tender. Add garlic and sauté for 2 minutes. Add whole chicken to the pot. Pour over broth, stock, water, and wine. 

Tie your rosemary and thyme with kitchen string & toss into the pot. Add bay leaves. Simmer 45 minutes to 1 hour or until chicken is falling off the bone. Add 1 can of hatch green chiles and salt & pepper to taste. Cook 5 more minutes.

Remove chicken from pot. Add to a large bowl. Using two forks, shred chicken off the bone. Dice chicken & add back to pot. 

Remove rosemary & thyme from the pot. Add the egg noodles and cook according to package directions. 

While noodles are cooking, make grilled cheese croutons. Butter one side of each slice of bread. Place all buttered sides of the bread down on a heated flat grilled. On two slices of bread, add 1 slice of pepper jack cheese and 1 slice of cheddar cheese. Smear 1 teaspoon Hatch green chiles to the top of the cheese. Place remaining slices of bread on top and grill normally. Once golden, allow to cool slightly and cut into crouton-sized bites.

Ladle soup into bowls, top with grilled cheese croutons and enjoy. Yum-o!