Chicken Soup

12 hours Prep: 30 minutes Cook: 4 hours

712 calories per serving view nutrition facts

1 pot of soup suggest servings

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Ingredients

2	each	chicken	whole, cut up
2	medium	onions	chopped
2	cups	celery	sliced
4	cups	carrots	sliced
2	quarts	tomatoes	chopped
1	small	cabbage head	shredded
7	Potatoes	potatoes	peeled and chopped
4	Chicken	bouillon cubes
1	each	bay leaf
1	x	salt and black pepper	to taste
1	teaspoon	marjoram
2	teaspoons	basil
1	teaspoon	thyme
2	tablespoons	parsley leaves	chopped
1 1/2	pounds	spaghetti	broken into pieces

Directions

Wash chicken pieces and place in large stockpot.

Cover with water and bring to boil.

Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours).

Remove chicken with slotted spoon and let cool.

When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leav any bones.

Add chicken to stock left in pan and refrigerate overnight.

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).

Return pot to heat and slowly bring to boil.

Add onions, celery, carrots, tomatoes, cabbage and potatoes.

Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking.

Then add broken pieces of spaghetti and cook until tender.

The soup will be very thick, almost stew-like. It freezes well.

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Nutrition Facts

Serving Size 399g

Amount per Serving

Calories 712 4% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 138mg	6%
Total Carbohydrate 146.0g	49%
Dietary Fiber 11.0g	43%
Sugars 14.0g
Protein 24.0g	49%

Vitamin A	417%		Vitamin C	25%
Calcium	11%		Iron	35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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