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Ingredients

• salt and black pepper
• 1 medium acorn squash, unpeeled, cut into chunks
• 2 leeks, cut into 2" pieces
• 5 stalks celery, cut into 2" pieces
• ½ lb button mushrooms
• ½ tbsp olive oil
• ½ large onion, cut into chunks
• 1 head garlic (about 20 cloves), cloves peeled but left whole
• 1 ½ cups celery leaves
• 2 sprigs thyme
• 1 unwaxed lemon, cut in eighths
• 1 (3-4 lb) chicken, washed and patted dry
• 2 cloves garlic, cut into slivers
• 1 tbsp olive oil, divided
• 2 lbs bone-in chicken backs
• 2 bay leaves
• ¼ cup whole peppercorns
• 1 cup dry white wine
• 6 quarts cold water
• ---
• 1 tsp olive oil
• ¼ large onion, thinly sliced
• ½ small butternut squash, peeled and diced
• 2 stalks celery, diced
• ½ red pepper, diced
• 1 leek, washed and sliced thinly
• 6 cups prepared chicken stock
• 2 cups water
• 1 sprig thyme, de-stemmed
• ½ tsp dried basil
• ½ cup frozen green peas
• 13 oz diced cooked meat from the stock chicken
• 4 oz dried soba (or whole wheat) noodles, broken in half

Description

This Is A Labour Of Love If You Make Everything In This Recipe (believe Me, I Did It!) But The Result Is SO Worth It. I Broke My Experience Into 3 Days Of Work - One Day I Roasted The Chicken, The Next I Roasted The Bones And Made The Stock, And Today I F

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