The Best Chicken Soup Ever
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1 (2 to 3 pound) whole chicken
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3 stalks celery with leaves, chopped
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1 pound baby carrots
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2 onions, chopped
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2 cubes beef bouillon, crumbled
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1 packet chicken noodle soup mix
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2 (14.5 ounce) cans low-sodium chicken broth
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1 pinch dried thyme
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1 pinch poultry seasoning
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1 pinch dried basil
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5 black peppercorns
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2 bay leaves
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1 pinch dried parsley
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1 (8 ounce) package farfalle (bow tie) pasta
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Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
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Meanwhile, place celery, carrots, onion, bouillon, soup mix and chicken broth in pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
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Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
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Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
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