Chicken Soup

Prep Time: 30 minutes
Servings: 5-10
Cooking Time: 1-1 1/2hr (slow cooking)

1 whole chicken cut into pieces
2 carrots cut into pieces
3 corn on the cob (not frozen) cut into 1" slices
3 potatoes cut into cubes
4 stalks of celery, chopped
3 cups of fine egg noodles
1/2 teaspoon of freshly ground pepper
2 teaspoon of white vinegar
1 teaspoon of salt
3 thyme sprigs
1 small onion
4 garlic cloves
1/2 green pepper
1 small bunch of cilantro (10 sprigs)
1/2 tablespoon of allspice grains
18 cups of water
3 Maggi chicken bouillons
1 tablespoon of olive oil
1 cup of parsley, chopped
1 freshly squeezed limejuice


Blend onion, garlic, pepper, cilantro, thyme, black pepper and oil in a blender.

Trim all the fat from the chicken and rinse well. Add the limejuice and herbal blend. Marinade the chicken for about 20 minutes.

In a deep and extra large pot, add a tablespoon of oil and brown the chicken then add the marinade.

Add water, carrots, chicken bouillon, celery and corn

Cook on medium to high heat for about 30 minutes then add the potatoes and allspice. 

Cook for about 10-15 minutes. Add noodles, vinegar and cook for about 10 minutes.

Serve with parsley on top  and bread