• 1.8 KG Organic Boneless Chicken Thigh (64 ounces), untrimmed
• 450 g Organic White Onion (16 ounces), diced
• 615 g Organic Carrots (22 ounces), cut into large pieces
• 110 g Organic Celery (4 ounces), cut
• 1.12 L Water 40 ounces
• 6 TBSP Organic Dried Parsley
• 6 - 8 tsp Sea Salt
• Organic Ground Black Pepper to Taste we use Spicely Organics

You'll Also Need

• Cooked Pasta of Choice we used 1 box of Jovial GF Penne
• Organic Frozen Peas we used 280g/10 ounces