The Best Chicken Soup Ever
Labels:
chicken
,
recipe
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Ingredients:
-
1 (2 to 3 pound) whole chicken
-
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
Directions:
- 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.
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