One-Pot Chicken and Vegetable Soup

In a large Dutch oven or heavy-bottomed pot, layer the chopped napa cabbage, bok choy, mixed carrots, onion, apple, and celery. Top with the sliced leeks.

Add the whole garlic cloves and a spoonful of chicken bouillon paste over the vegetables.

Season a whole chicken with salt and pepper, then place it on top of the vegetables, pressing it down gently.

Cover the pot and cook on low heat for 2 hours. The vegetables and chicken will release their own liquid to create a broth.

After 2 hours, uncover the pot. Add fresh thyme and parsley on top of the chicken.

Using tongs, carefully flip the chicken so it is breast-side down in the broth. Cover and continue to cook on low for another hour, or until the chicken is fully cooked and tender.

Remove the cooked chicken from the pot and place it in a large bowl.

Shred the chicken meat from the bones, discarding the skin and bones.

Return the shredded chicken to the pot with the vegetables and broth.

Add the pre-cooked fusilli pasta to the soup and stir everything together to combine.

Ladle the soup into bowls, ensuring you get plenty of broth, vegetables, chicken, and pasta. Garnish with chili crisp if desired.