Hearty Chicken Soup
  • 1 carton of Saffron Road Traditional Chicken Broth
  • 1 medium size whole skinned chicken, cut in 8-10 pieces
  • 1 large onion, chopped
  • 5 garlic cloves, chopped
  • golf ball size whole ginger, sliced
  • 1 tsp. salt
  • 1 tsp. chilli flakes
  • 1 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 1 large or 2 small bay leafs
  • 1 cup sweet niblet corn
  • 3/4 cup chopped carrots
  • 3/4 cup peas
  • 3/4 cup potatoes, finely chopped in squares
  • 1/4 cup rice
  • 3/4 cup spaghetti noodles broken into small pieces or any pasta of choice
  1. Turn heat on stove to high.
  2. In a large pot (I used an 8qt pot) , fill 3/4 full with water. Wash chicken pieces and add in the water with: chopped onions, garlic, ginger, oregano, bay leaf (leaves), salt, black pepper and chilli flakes.
  3. Bring to a boil and then reduce heat to medium and cover.
  4. Allow to boil for approx 1-1.5 hours.
  5. Remove chicken and put in a plate.
  6. Add carrots, peas, potatoes, spaghetti (pasta of choice), rice and corn in the pot along with one carton of Saffron Road Traditional Chicken Broth and bring to a boil. You will notice the original amount of water added has decreased.
  7. While this is coming to a boil, remove the chicken from the bone and break into bite size pieces/shreds and add with the veggies and pasta.
  8. Reduce heat to medium and cover until pasta and vegetables are soft.
  9. Adjust salt and pepper to taste. Enjoy!
Recipe by Saffron Road Food at http://www.saffronroadfood.com/2013/12/12/18460-autosave/