Chicken Noodle

The best chicken noodle soup ever?
OK, I'm confused. I was fairly certain that I made the best chicken noodle soup, but according to this recipe over at AOL Food (via AllRecipes.com), I don't. It's The Best Chicken Noodle Soup Ever.

There's nothing that warms my heart and other organs in the winter than a nice bowl of chicken noodle soup, with big chunks of chicken and carrots and celery in a seasoned broth. In fact, I'm going to make chicken noodle soup for dinner tonight. Not sure if I'll make this one (don't have the whole chicken or some of the other ingredients), but it sounds like a really good basic recipe to keep in your collection.

Chicken Noodle Soup
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

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 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.