Chicken and Bow Tie Pasta Soup

Unfortunately, Jonathan is sick today with a nasty stomach bug.  In addition, we've had extremely cold temperatures in Tennessee for the past week.  There is also an inch and a half of snow on the ground!  I've decided that it is the perfect night for my homemade Hearty Chicken and Bow Tie Pasta Soup. I hope the Hearty Chicken and Bow Tie Pasta Soup is just what Jonathan needs to feel better!  (I think it's working, he's already had 3 bowls!!)

Ingredients:
4 bone-in skin on Chicken Breasts
1 bag-Carrots
6-8 stalks Celery
2 medium to large Onions
2 32 ounce carton Chicken Stock (1 for cooking and 1 on reserve in case you need more broth)
1 1/2 cups Bow Tie Pasta
3 chicken bouillon cubes (extra large size)
Thyme
Bay leaves
Salt
Pepper


Directions:
In a large stockpot cover chicken breasts with cool water.  To the pot add 1 medium onion, 2 carrots, 2 stalks of celery, all cut into large pieces with 3-4 bay leaves, about 10 branches of thyme, and chicken bouillon cubes.  Bring to a boil then simmer for about 20 minutes until chicken is cooked through. 
Remove Chicken from broth.  Take skin and bones off the chicken and return skin and bones to the pot to simmer.  Continue to simmer the broth while chicken is cooling. 

While chicken is cooling, dice into medium pieces large onion, remainder of carrots, and about 5 celery stalks.  Remember when you are dicing the veggies to cut them into about the same size so they cook in the same time.  Put veggies into a large stockpot and cook over medium heat for about 10 minutes or until tender, stirring occasionally.  While cooking the veggies, shred chicken into bite size pieces and set aside. 

After veggies are cooked, turn off simmering broth and strain broth with a colander into the cooked veggies pot.  It is best to do this over the sink.  Return pot to heat and bring to a boil.  Add pasta and cook until tender for about 8 minutes.  Add chicken.  Taste the broth and add Salt and Pepper to taste.  I probably used about 1 tablespoon each of Salt and Pepper. Great with sandwiches or just crackers.  Enjoy!

This recipe makes a HUGE pot of Hearty Chicken Noodle Soup so after the soup cools, I freeze the remainder in ZIPLOCK Freezer Bags.  Lay freezer bags flat on a cookie sheet in the freezer.  This will allow the soup to freeze in the shape of a thin book, which saves room in the freezer.  (By the way, when the soup cools, the pasta expands and soaks up a lot of the broth so add more chicken stock to the pot before I freeze it)