Best Homemade Chicken Soup with Bowtie Pasta
Recipe type: Soup
Cuisine: American
Serves: 8
  • 1 pound of bowtie pasta
  • 2 cups chicken, chopped
  • 6 cups of chicken broth
  • 1 cup Yukon potatoes, sliced into 1" squares
  • 2 cups kale, chopped
  • ½ cup Summer squash
  • ½ cup onions, diced
  • ½ cup celery, chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon Old Bay seasoning
  • Kosher salt or sea salt to taste
  • Freshly ground black peppercorns to taste
  • Ingredients for chicken broth:
  • 1 whole young chicken
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 1 cup of celery leaves chopped
  • 3 tbsps extra virgin olive oil
  • 2 Bay Leaves
  • Sea salt to taste
  • Freshly cracked black peppercorns to taste
  1. Using a large stockpot add one (1) whole chicken.
  2. Cover chicken with water, add chopped onion, carrots and celery leaves, sea salt and freshly cracked black peppercorns.
  3. Cook chicken over med-high heat for 30 minutes, then reduce the heat to low simmer and cover. Cook for 45 minutes.
  4. Chicken should be finished cooking, use a instant read thermometer inserted in a chicken thigh, avoid touching a bone, you should get a reading of 165 degrees.
  5. Remove the chicken from the pot and place it on a large platter.
  6. Strain the chicken broth through a fine mesh sieve, to measure out six (6) cups of broth. Cover broth with a towel and set aside.
  7. Fill another stockpot ¾ full with water adding a pinch of sea salt. When the water begins to boil add bowtie pasta and follow the instructions on the package.
  8. While the pasta is cooking prepare the the additional veggies.
  9. In a medium size skillet over med-high heat add a single tablespoon of EVOO. When the oil is hot add the cubed potatoes and brown on one side. Reduce the heat to low and and cook until the potatoes are easily pierced with the tines of a fork. Spoon the potatoes into a bowl and set aside.
  10. Wipe the same skillet clean and add a half (1/2) tablespoon of EVOO over med-high heat. When the oil is hot add the chopped onions. S
  11. auté the onions until they are translucent, about five and eight minutes (5-8). Place them into the bowl with the potatoes.
  12. Repeat process with the carrots, celery and summer squash. When the carrots are tender spoon all the veggies into the bowl with the potatoes and onions.
  13. Now, let's address the chicken. Wait until the chicken has cooled. When the chicken is safe enough to handle fill two measuring cups with chopped chicken.
  14. Pour the six cups of broth into a large stockpot, add the veggies and chopped chicken. Place the stockpot over med-low heat.
  15. Chopped the kale roughly and add it to the soup mixture. Add sea salt and freshly ground black peppercorns to taste.
  16. Cover the stockpot with a lid and simmer for 15 minutes and check for taste and adjust salt and black peppercorsn.
  17. Serve.
Recipe by Premeditated Leftovers™ at