Description
This soup my Grandmother used to make when we didn’t feel well. I have doctored it up a bit.
Ingredients
- 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
- 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
Instructions
- Place chicken into a large pot; cover with water. Add celery leaves. Bring to a boil
- then reduce heat and simmer until chicken is cooked through
- 30 to 40 minutes. Remove chicken from the pot and place in a bowl until cool enough to handle.
- Meanwhile
- strain cooking liquid
- discard celery leaves
- and return cooking liquid to the pot. Place celery
- carrots
- onion
- chicken broth
- bouillon
- and soup mix into the pot and bring to a simmer over medium heat. Season with peppercorns
- bay leaves
- thyme
- poultry seasoning
- basil
- and parsley.
- Bone chicken; cut meat into bite-sized pieces. Add meat to the pot. Simmer until vegetables are tender and flavors are well blended
- about 90 minutes.
- Stir pasta into the pot; cook until noodles are al dente
- 10 to 15 minutes. Serve hot.
Cook Time: 2 hrs
Total Time: 2 hrs
Servings: 8