chicken soup

Ingredients For chicken soup

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

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.

Categories & Tags for Chicken Soup: