Chicken Soup

Chicken Soup Recipe

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

How to Make Chicken Soup


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

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About Chicken Soup

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

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