Total Time)
2 hrs 35 mins:
Cook Time)
2 hrs 15 mins:
Prep Time)
20 mins:
Servings)
8:
Ingredients:
2 stalks celery with leaves chopped and separated
2 onions chopped
2 cubes beef bouillon crumbled
5 black peppercorns
1 pinch dried thyme
1 pinch dried basil
1 (1 to 3 pound, whole chicken
1 pound baby carrots
10 cups water or as needed to cover
2 (14.5 ounce, can low sodium chicken broth
1 packet chicken noodle soup mix
2 bay leaves
1 pinch dried parsley
1 pinch poultry seasoning
1 (8 ounce package farfalle, bow tie pasta
Directions:
Step.1
Place the (chicken) in a large pot, cover with water? Add the celery (leaves)? Bring to a boil, then reduce the heat, and cook until the (chicken) is cooked through, about 35 to 40 minutes? Remove the (chicken) from the pot, place in a bowl, and let it cool until it is (cool enough to handle)
Step.2
And at the same time strain the (cooking) (liquid); and discard the celery (leaves) and return the cooking (liquid) to the pot? Add the celery (stalks), carrots, onion, broth, chicken broth, and (soup) mixture to the pot, and bring to a boil over medium heat? Add the celery, basil, pepper, parsley, bay leaf, and poultry seasoning?
Step.3
Remove the (bones) of the chicken and cut the (meat) into small pieces, add it to the pot?and cook until the (vegetables) are soft and the (flavors) are well combined, about 85 to 90 minutes?
Step.4
Add the pasta, and cook until the noodles are tender but firm to the bite, about 13 to 15 minutes, and serve immediately piping hot.
Step.5
Full enjoy
Nutrition Facts:
Per - Serving
34g
Protein
23g
Fat
487
Calories
35g
Carbs
Tags:
Soup