The Best Chicken Soup Ever

This nourishing chicken soup with spices, dried herbs, and pasta simmers with beef bouillon, noodle soup mix, carrots, and meat from a whole chicken.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 35 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 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.

Step 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.

Step 4

Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes. Serve hot.