Place chicken and celery stalks in pot and cover with water. Bring to a boil, reduce heat to minimum and simmer for 35 minutes. Remove chicken from the pot. Strain liquid into a large pot and discard celery. Into the pot, add carrots, onions, beef bouilon, chicken broth and soup mix. Allow to simmer and season with thyme, parsley, poultry seasoning and basil. Add peppercorns and bay leaves. Remove chicken from the bone and cut into bite size pieces. Add meat to the pot and cook until veggies are tender (about 1 1/2 hours).
Into the pot, drop one 8 oz. pkg. of pasta. Stir and cook 15 minutes.
Ingredients
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2 or 3 lb chicken
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4 celery stalks (with leaves)
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1 pound baby carrots
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2 chopped onions
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2 beef bouillon cubes, crumbled
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2 cans chicken broth
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1 package chicken noodle soup mix
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1/4 teaspoon Thyme
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dried parsley
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poultry seasoning
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dried basil
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5 peppercorns
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2 bay leaves
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8 ounces pasta
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