Rating: 4.67 stars
293 Ratings
  • 5 star values: 223
  • 4 star values: 53
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1

This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a 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.

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  • 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, 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.

Nutrition Facts

487 calories; protein 34g; carbohydrates 35g; fat 23g; cholesterol 115mg; sodium 761mg. Full Nutrition
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