Chicken Noodle Soup           

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This soup my maternal grandmother used to make for us. We could smell the chicken boiling away well

before the soup was put together.

 

1 (2 to 3 lb) whole chicken                                                          

3 stalks celery with leaves, chopped

1 lb baby carrots                                                                          

2 onions, chopped

1 pinch dried thyme                                                                     

1 pinch poultry seasoning

1 pinch dried basil                                                                                   

5 black peppercorns

2 bay leaves                                                                                 

1 pinch dried parsley

1 (8 oz) package farfalle (bow tie) pasta

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Place chicken in a large pot and cover with water.

Place celery leaves, thyme, basil, bay leaves and poultry seasoning in pot and bring to a boil.

Reduce heat and simmer until chicken is cooked through.

Remove chicken from pot and place in a bowl until cool enough to handle.

Meanwhile, strain the cooking liquid into a large pot and discard the rest of the materials.

Place celery, carrots, onion and any other vegetables you may have in the pot and let simmer.

Adjust seasoning with thyme, 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.