The Best Chicken Soup Ever
This chicken soup with spices and herbs is what my grandmother would make when we didn't feel well. I have doctored it up a bit.
Ingredients
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1 (2 to 3 pound) whole chicken
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10 cups water, or as needed to cover
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3 stalks celery with leaves, chopped and separated
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1 pound baby carrots
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2 onions, chopped
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2 (14.5 ounce) cans low-sodium chicken broth
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2 cubes beef bouillon, crumbled
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1 packet chicken noodle soup mix
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5 black peppercorns
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2 bay leaves
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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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1 pinch dried parsley
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1 (8 ounce) package farfalle (bow tie) pasta
Instructions
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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.
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Meanwhile, strain cooking liquid, discard celery leaves, and return cooking liquid to the pot. Place carrots, onion, celery stalks, chicken broth, bouillon, and soup mix into the pot and bring to a simmer over medium heat. Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley.
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Bone chicken; cut meat into bite-sized pieces and add to the pot. Simmer until vegetables are tender and flavors are well blended, about 90 minutes.
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Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes. Serve hot.
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