chicken soup

How To Make chicken soup

• 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.
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