About this recipe: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.
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
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Method Prep:25min › Cook:2hr › Ready in:2hr25min
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.
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.
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.
Stir pasta into pot and cook 10 to 15 minutes more, until pasta is al dente. Serve hot.