Loaded Chicken Soup

Name: Loaded Chicken Soup
Cook time: P4H
Total time: P1D4H
Yield: 8
Cuisine: Fusion
Ingredients: chicken; onions; celery; carrots; tomatoes; cabbage; potatoes; bouillon cubes; bay leaves; salt and black pepper; marjoram; basil; thyme; parsley leaves; spaghetti

Chicken Soup recipe

Yield

8 servings

Prep

30 min

Cook

4 hrs

Ready

12 hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
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 shredded	*
7	each	potatoes peeled and chopped	*
4	each	bouillon cubes chicken	*
1	each	bay leaves	*
1	x	salt and black pepper to taste	*
1	teaspoon	marjoram	*
2	teaspoons	basil	*
1	teaspoon	thyme	*
2	tablespoons	parsley leaves chopped
1 ½	pounds	spaghetti broken into pieces

Ingredients

Amount	Measure	Ingredient	Features
2	each	chicken whole, cut up	*
2	medium	onions chopped
473	ml	celery sliced
946	ml	carrots sliced
2	quarts	tomatoes chopped	*
1	small	cabbage shredded	*
7	each	potatoes peeled and chopped	*
4	each	bouillon cubes chicken	*
1	each	bay leaves	*
1	x	salt and black pepper to taste	*
5	ml	marjoram	*
1E+1	ml	basil	*
5	ml	thyme	*
3E+1	ml	parsley leaves chopped
680.4	g	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 to 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.