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The Best Chicken Soup Ever



This chicken soup with spices and herbs is what my grandmother would make when we didn't feel well. I have doctored it up a bit.


    • 1 (2 to 3 pound) whole chicken
    • 10 cups water, or as needed to cover
    • 3 stalks celery with leaves, chopped and separated
    • 1 pound 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


  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.

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