1 small to medium size whole chicken, remove excess fat and skin.
1 whole celery stalk, washed and the ends removed
3 medium to large onions, ends cut off and peeled
1 large head of fresh garlic peeled and minced
2 chicken cubes (Knorr)
1 small to medium size Spanish quash, peeled and cut into quarters (You can substitute the squash with any other squash you prefer…however if using butter nut squash remember this squash has a sweet taste and it may change the taste of the soup)
1 bunch of Fresh Cilantro rinsed in cold water. Tie cilantro with cooking thread so it’s easy to remove later.
1 large pot with lid
Enough water to cover chicken and then some.
Rinse chicken and place in a large (at least 8 quart) stock pot and add all of the above ingredients listed in part One. Add enough water to cover chicken and then some. Bring to a boil over high heat and then reduce heat to a vigorous simmer. Simmer until chicken is tender. Once chicken is tender, remove chicken and let it cool completely. Once cooled, remove meat and set aside. Remove all veggies from chicken stock except for the squash…using a slotted spoon pick out pieces of Spanish squash and mashed them and return to the chicken stock.
2 carrots sliced
4 to 5 medium potatoes diced into small cubes
2 packets chicken flavor noodles soup (Maggi)
6 whole Jamaican Allspice
For a hint of heat add THAI RED CURRY PASTE (Optional)
Add mixed frozen veggies (Optional)
Add Part two ingredients to chicken stock Part One and simmer until veggies are tender and soup has thickened a little.
Serve with white rice or dinner rolls.
I normally make this soup and freeze some for those long winter months!