This isn’t just one of my favorite soups, it’s one of my favorite smells. The onions, celery and carrots when they go into the pot, combined with the chicken broth and herbs fills the house with a scent unlike any other. As an added bonus, it’s a great meal that makes an easy “send with the kids to school for lunch” days after you make it. We can almost look forward to winter with something this delicious on the stove.

Prep time – two 30 minute sections / Cook time – 3 hours

  •  1 2 lb. chicken
  • 6 quarts of cold water
  • 3 stalks of celery, chopped
  • 5 carrots, chopped
  • 1 large onion, chopped
  • 4 cloves of garlic, sliced
  • 2 T. chicken soup base
  • 2 t. onion powder
  • 2 t. garlic powder
  • 1 T. parsley
  • Salt and pepper to taste
  • 1 lb. pasta rings

Place chicken in large stock pot and fill with cold water. Bring to a rolling boil. Remove foam as chicken boils for 20 minutes. Add celery, carrots, garlic, onion, parsley, soup base, onion powder, garlic powder, salt and pepper. Cook for 3 hours or until chicken is tender. Remove chicken to a collander