The Best Chicken Soup Ever

This chicken soup with pasta simmers meat from a whole chicken with carrots, beef bouillon, chicken noodle soup mix, thyme, basil, parsley, and basil.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 30 mins
• Calories: 487 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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.

Step 3

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.

Step 4

Stir pasta into the pot; cook until noodles are al dente, 10 to 15 minutes. Serve hot.