Chicken Soup

Ingredients

1 (2 to 3 pound-) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2(14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle(bow tie) pasta
Directions

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 40minutes. 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, poultry seasoning, basil, peppercorns, bay leaves and parsley.
Bone chicken and cut up meat intobite-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.
1kg chicken wings or drumsticks or a mixture, plus a leftover chicken carcass if you happen to have one
2 sticks of celery, chopped
2 onions, chopped
3 carrots, 2 roughly chopped, onepeeled and more finely chopped and kept separate
3 leeks, 2 roughly chopped, 1 more finely chopped and kept separate
Small bunch of parsley, separated into stalks and leaves
750ml chicken stock, cold200g barley, cooked (pearl or wholegrain)

1. Put the chicken in a large pan and just cover with cold water. Bring to the boil and skim off the scum from the top – this is important, as it willgive the finished soup a greasy, unpleasant flavour.

2. Add the celery, onions (if they're clean, there's no need to peel these), the roughly chopped carrots and leeks, the parsley stalks and the...