1 pkg. 12-15 chicken thighs or 2 small chickens.

12 large onions

8-10 cloves garlic

1 bunch celery or a couple of celery hearts

5 lb. carrots

Spaghetti noodles (equivalent of 2 pkg)

Bay leaves, salt, pepper, poultry seasoning

 

Roughly chop 8 of the onions (leave skins on) and the celery.  Cut 4-6 large carrots(unpeeled)  into about 4 pieces each.  Fill soup pot with water to ¾. Smash garlic cloves and add to water.  Add chicken, onions and celery and the cut carrots.  Add 4-6 bay leaves, salt and pepper and about 1 tbls. Poultry seasoning.  Bring to a boil and simmer for 2 hours.  Strain out broth and put back into soup pot.   Cool remainder.  Pick through chicken to get meat and chop and put into broth.  Discard bones and vegetables.  Meanwhile rest of carrots should be peeled and diced finely as well as remaining onions and added to soup.  20 minutes before service, break spaghetti into 2-3 inch pieces and put into soup.  Adjust seasoning before serving.  Add chicken soup base if needed.

 


 


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Laurie's Chicken Noodle Soup  

ST. VINCENT DE PAUL SOCIETY OF KINGSTON

ST. VINCENT DE PAUL SOCIETY OF KINGSTON
Copyright ©2017 St. Vincent de Paul Society of Kingston 

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