Best Ever Chicken Soup

    (257)
    2 hours 25 min

    This chicken soup will warm the cockles of your heart. Chicken is simmered with vegetables and pasta in a seasoned chicken stock. Enjoy during those cold winter months.


    229 people made this

    Ingredients
    Serves: 8 

    • 1 (0.9 to 1.35kg) whole chicken
    • 3 sticks celery with leaves, chopped
    • 450g baby carrots
    • 2 onions, chopped
    • 2 cubes beef stock, crumbled
    • 1 packet chicken noodle soup mix
    • 825ml low salt chicken stock
    • 1 pinch dried thyme
    • 1 pinch chicken seasoning
    • 1 pinch dried basil
    • 5 black peppercorns
    • 2 bay leaves
    • 1 pinch dried parsley
    • 225g farfalle (bow tie) pasta

    Method
    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to the boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
    2. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, stock, soup mix and chicken stock in the pot and let simmer. Season with thyme, chicken seasoning, basil, peppercorns, bay leaves and parsley.
    3. Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavours are well blended, up to 90 minutes.
    4. Stir pasta into pot and cook 10 to 15 minutes more, until pasta is al dente. Serve hot.

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    Reviews & ratings
    Average global rating:
    (257)

    Reviews in English (207)

    by
    253

    My 4 year old daughter wanted to make chicken soup. Time would not allow us to make my usual crock pot recipe. So, I visited allrecipes.com and found this already 5 star rated recipe and it lives up to that rating! My daughter had the greatest time making this with me. We followed the recipe to the "T" and loved every bite! I know anyone who tries this recipe will thoroughly enjoy it! Its restaurant quality in our opinion. My husband and I have recently returned from London. There we dined in many fine restuarants of which none have come close to this recipe. A chicken consomme from our 5 star hotel did not compare to the flavors of this recipe. Try it, enjoy it then share it with others.  -  12 Nov 2005  (Review from Allrecipes US | Canada)

    by
    208

    Despite being married and having three children, I never made chicken soup before. I hadn't even so much as bought a whole chicken. But the kids were sick, and with stroke of genious, it hit...Aha! Make chicken soup! So, off to store we go, sick, crabby, "I don't want to ride in the cart" 2 year old and the baby, secure in the sling. I look for and find some chickens. They look smaller than I thought. I look through all 50 of them, looking for the biggest one. They are all about 3 pounds. So I ask an employee where the regular sizd chickens are, you know, the turkey-sized ones. Well, chickens, as it turns out, are not as big as turkeys, and the employee laughs. Ok, so now I have chicken, and I leave store. I call grandma on the way, asking what to do with it. She tells me to clean it. Ummm....how? She tells me, and I respond, "I stick my hand up WHAT???" That's not somewhere I'd like to touch. Grams reminds me its just a chicken, I can wash my hands later. Ok, big breath. I can do it. I clean and cook chicken. I cool it, bone it (ick) and then make soup. Now, to rate this recipe....its great! I've gotten over my fear of whole chickens, and I'll make it again! I did add garlic, peas, and spinach to boost the nutritional value. I didn't add the chicken soup mix, wanting it to be natural as possible. All in all, great recipe. Thanks for sharing it and helping me get over the hurdle of whole chickens!  -  18 Oct 2007  (Review from Allrecipes US | Canada)

    by
    207

    I've made this many times and I love it. I have enhanced/extended it by adding a package of dry Knorr Leek Soup. It makes it a little creamy and adds vegetable content and color. I usually use a cooked rotiserie chicken and cook up the carcass for stock after cutting off the meat.  -  05 Jan 2006  (Review from Allrecipes US | Canada)

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