the best chicken soup ever

Ingredients

• Servings: 8
• 1 (2 to 3 pound) whole chicken
• 3 stalks celery with leaves, chopped
• 1 pound baby carrots
• 2 onions, chopped
• 2 cubes beef bouillon, crumbled
• 1 packet chicken noodle soup mix
• 2 (14.5 ounce) cans low-sodium chicken broth
• 1 pinch dried thyme
• 1 pinch poultry seasoning
• 1 pinch dried basil
• 5 black peppercorns
• 2 bay leaves
• 1 pinch dried parsley
• 1 (8 ounce) package farfalle (bow tie) pasta

Recipe

Cook Time: 2 hrs

Ready Time: 2 hrs


• 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.
• meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• 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.
• stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. serve hot.