Traditional Catholic Grandma & Sewist
About the Recipe
Comfort Food! Delicious all year round. A family favorite especially during the cold months.
Ingredients
1 whole fryer chicken, cut-up
5 large carrots (2 carrots for the broth, 3 carrots for the soup)
2 white or yellow onions (1 onion for the broth and 1 for the soup)
1 heaping Tablespoon of Roast Chicken Better-Than-Bouillon paste
3-4 inch piece of fresh ginger, medium sliced
4 stalks of paschal celery (2 for the broth, 2 for the soup)
Handful of fresh parsley
2 large bay leaves
2-3 stems of lemon grass, sliced in half lengthwise
Handful of fresh thyme
5 fresh garlic cloves
garlic powder
onion powder
salt and pepper
4 quarts of water
1 pound spaghetti noodles, break into 2-3 inch long pieces
Preparation
Step 1
Cut up the fryer chicken into pieces and place in an extra large dutch oven or stock pot, about an 8.5 quart size.
Step 2
Clean, peel and dice 2 carrots, 2 celery stalks, 1 onion, 5 whole garlic cloves and add to the stock pot. Add the rest of the ingredients up to and including the 4 quarts of water.
Step 3
Cook over a medium-high heat for the first hour, then lower the heat to medium for the last hour of cooking for making the broth.
Step 4
Remove and separate the chicken from the vegetables into bowls. Set aside the chicken to debone it later. Using a chinois, strain the broth into a large stock pot, about 5.5-6 quart size.
Step 5
Clean, peel and small dice 3 carrots, 2 celery stalks and 1 onion for the soup. Add to the soup stock. Cook over a medium heat for 45 minutes.
Step 6
Boil water for the noodles. Add enough salt to taste like the ocean. Once the water is boiling, add the 1 pound of hand-broken spaghetti noodles to the water. Cook over a medium heat for about 8 minutes or until al dente stage. Drain. Set aside.
Step 7
While the noodles are cooking, debone the chicken and set aside in a serving bowl.
Step 8
In a serving bowl place the noodles, soup with vegetables and top with chicken. Stir. Enjoy!