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Categories:
chicken stalks celery carrots onions beef bouillon chicken broth thyme fresh basil Italian parsley dill poultry seasoning black peppercorns bay leaves farfalle pasta
Viewed: 43 - Published at: 7 years agoIngredients
- 1 lb. chicken leg meat
- 2 stalks celery with leaves, chopped
- 1/2 pound baby carrots
- 1 onions, chopped
- 1 cube beef bouillon, crumbled
- 1/2 packet chicken noodle soup mix
- 1 (14.5 ounce) can chicken broth
- 1 Tbsp fresh thyme, chopped
- 1 tsp fresh basil, chopped
- 1 tsp italian parsley
- 1 small sprig fresh dill, chopped
- 1/2 tsp poultry seasoning
- 4 black peppercorns
- 1 bay leaves
- 4 oz. farfalle pasta
Method
- Place chicken in a large pot and cover with water (6-8 cups). Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 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, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, dill, poultry 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 flavors are well blended, up to 90 minutes.
- Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
