*  Exported from  MasterCook  *
 
                              CHICKEN SOUP #2
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Marjoram
    2       ts           Basil
    1       t            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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