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Kalake's Chicken Soup
1 (2 to 3 pound) whole chicken 1 pinch poultry seasoning
3 stalks celery with leaves, chopped 1 pinch dried basil
1 pound baby carrots 5 black peppercorns
2 onions, chopped 2 bay leaves
2 cubes chicken bouillon, crumbled 1 tsp. dry dill
2 (14.5 ounce) cans low-sodium chicken broth 1 pinch dried parsley
1 pinch dried thyme 8 oz package small pasta of your choice for soup
- Place chicken in a large pot and celery in large pot cover with water, and bring pot to a boil, then reduce heat and simmer until chicken is cooked through, approx. 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, bouillon, and chicken broth in the pot and let simmer. Then season with thyme, poultry seasoning, basil, peppercorns, bay leaves, dill 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, for another 60 -90 minutes.
- Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
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