Chicken Soup #2
Submitted by Dreamy
Thick, stew-like chicken soup made from a whole chicken with carrots, potatoes, cabbage, tomatoes, herbs, and broken spaghetti. Simmered from scratch and freezer-friendly.
YIELD
6 servingsPREP
30 minCOOK
3 hrsREADY
11 hrsThis isn’t some dainty broth in a teacup. This is a thick, belly-warming chicken soup that practically qualifies as a stew.
A whole chicken simmers for hours until the meat falls right off the bone, building a rich homemade stock.
After an overnight rest in the fridge (which makes skimming the fat a breeze), the pot gets loaded up with carrots, potatoes, cabbage, tomatoes, celery, onions, and a whole garden of herbs.
Broken spaghetti goes in at the end, soaking up all that goodness until you’ve got something thick, hearty, and soul-restoring.
It freezes like a champ, so make a big batch.
Pro Tips
- Refrigerating overnight is the secret move: the fat solidifies on top and lifts right off, and the chicken stays incredibly moist
- Break the spaghetti into small pieces so every spoonful gets some noodle
- Add the pasta just before serving if you plan to freeze portions, since noodles get mushy when reheated
- This soup gets thicker as it sits, so thin it with a splash of broth when reheating
Ingredients
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 leave 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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