The Best Chicken Soup Ever

Ingredients

• 1 whole chicken , 2 to 3 pound
• 10 cups water , or as needed to cover
• 3 stalks celery with leaves , chopped and separated
• 1 pound baby carrots
• 2 onions , chopped
• 2 cans low-sodium chicken broth , 14.5 ounce
• 2 cubess beef bouillon , crumbled
• 1 packet chicken noodle soup mix
• 5 blacks peppercorns
• 2 bays leaves
• 1 pinch dried thyme
• 1 pinch poultry seasoning
• 1 pinch dried basil
• 1 pinch dried parsley
• 1 package farfalle , 8 ounce

Instructions

1. 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. 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. 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. 4

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