Chicken Soup Recipe

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Chicken Soup

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Ingredients

2
chickens, whole cut up
2
onions, chopped
2 c
celery, sliced
4 c
carrots, sliced
2 qt
tomatoes, chopped
1
head cabbage
7
potatoes, peeled and chopped
4
chicken bouillon cubes
1
bay leaf
"just a pinch" of salt
"just a pinch" of pepper
1 tsp
marjoram
2 tsp
basil
1 tsp
thyme
2 Tbsp
parsley, chopped
1.5 lb
spaghetti, broken

Directions Step-By-Step

1
Wash chicken pieces and place in large stockpot.
2
Cover with water and bring to boil; reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours).
3
Remove chicken with slotted spoon and let cool.
4
When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leave any bones.
5
Add chicken to stock left in pan and refrigerate overnight.
6
When you remove pot from refrigerator, skim off the grease from the top of the stock (the chicken will be very moist from having remained in the stock overnight).
7
Return pot to heat and slowly bring to boil; add onions, celery, carrots, tomatoes, cabbage and potatoes.
8
Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking.
9
Then add broken pieces of spaghetti and cook until tender.
10
The soup will be very thick, almost stew-like.
11
It freezes well.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy