The Best Chicken Soup Ever
- Total time
- 2 h 35
- servings
- 8 servings
- Dish type
- Main dish
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Prep
20 min
Cook
2 h 15
Total time
2 h 35
Ingredients
Ingredients
- 1 (2 to 3 pound) whole chicken
- 10 tasse water, or as needed to cover
- 3 stalks celery with leaves, chopped
- 1 lb baby carrots
- 2 onions, chopped
- 2 (14.5 ounce) cans low-sodium chicken broth
- 2 cubes beef bouillon, crumbled
- 1 packet chicken noodle soup mix
- 5 black peppercorns
- 2 bay leaves
- 1 pinch dried thyme
- 1 pinch poultry seasoning
- 1 pinch dried basil
- 1 pinch dried parsley
- 1 (8 ounce) package farfalle (bow tie) pasta
Method
- 1
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.
- 2
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.
- 3
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.
- 4
Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes. Serve hot.
Nutrition
- calories
- 487 kcal
- fatContent
- 23 g
- fiberContent
- 4 g
- sugarContent
- 6 g
- sodiumContent
- 761 mg
- proteinContent
- 34 g
- cholesterolContent
- 115 mg
- carbohydrateContent
- 35 g
- saturatedFatContent
- 7 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
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