This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!
Ingredients
- whole chicken: 1 piece (3 pound)
- onion, cut into thick slices: 1 piece
- stalks celery, thickly: 5 piece (sliced)
- salt: 1 Tbsp
- packed fresh basil leaves: 1 tsp
- coarse ground black pepper: 1 tsp
- carrots: 5 piece (sliced)
- yellow squash: 1 piece (sliced)
- zucchini: 1 piece (sliced)
- mushrooms: 1 pound (sliced, fresh)
- red bell pepper: 1 piece (sliced)
- ounces fresh tortellini pasta: 12 piece
- chicken soup base: 2 Tbsp
- uncooked egg noodles: 2 cups
Metric Conversion
Stages of cooking
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Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
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Remove chicken from pot with slotted spoon and set aside for later.
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Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
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While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy
