Chicken Soup #2
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Chicken Soup #2
  Chicken    Microwave    Soups  
Last updated 6/12/2012 12:49:47 AM. Recipe ID 11223. Report a problem with this recipe.
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      Title: Chicken soup #2
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 Servings
 
      2 ea Whole chickens cut up
      2    Chopped md onions
      2 c  Sliced celery
      4 c  Sliced carrots
      2 qt Chopped tomatoes
      1 sm Head cabbage shredded
      7    Potatoes peeled and chopped
      4    Chicken bouillon cubes
      1    Bay leaf
           Salt and pepper to taste
      1 ts Marjoram
      2 ts Basil
      1 ts Thyme
      2 tb Chopped parsley
  1 1/2 lb Spaghetti broken
           -into pieces
 
       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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Recipe ID 11223 (Apr 03, 2005)

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