| 1 | Wash chicken pieces and place in large stockpot. |
| 2 | Cover with water and bring to boil. |
| 3 | Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). |
| 4 | Remove chicken with slotted spoon and let cool. |
| 5 | When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leave any bones. |
| 6 | Add chicken to stock left in pan and refrigerate overnight. |
| 7 | When you remove pot from refrigerator, skim off the grease from the top of the stock ( the chicken will be very moist from having remained in the stock overnight). |
| 8 | Return pot to heat and slowly bring to boil. |
| 9 | Add onions, celery, carrots, tomatos, cabbage and potatoes. |
| 10 | Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking. |
| 11 | Then add broken pieces of spaghetti and cook until tender. |
| 12 | The soup will be very thick, almost stew-like. |
| 13 | It freezes well. |
