In a large pot, add the chicken. Add the water to the pot. Place the lid on the pot and simmer for 30 minutes. Remove the chicken from the pot and set it aside. Add the tomatoes to the pot and turn the heat on high. Place the lid on the pot and then turn to low and simmer 10 minutes.
Meanwhile, cut all of the chicken meat off of the chicken bones. I got about 4 cups worth. Set aside and discard the skin and bones.
Transfer the soup to the jar of a blender (you will probably have to do this in batches) and puree on high until it is smooth. Transfer it to another large bowl or container.
In the soup pot, add the olive oil and turn the heat to medium. Add the onion and sauté for 5 minutes with a little salt. Add the carrots, celery and corn and sauté another 5 minutes. Add the broth and the chicken to the pot. Add the oregano and the spaghetti noodles and simmer 10 minutes until the noodles are al dente.
Season to taste with kosher salt and serve hot.
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|Serving Size: 1 Recipe (5376g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2854 (51%)|
|Amt Per Serving||% DV|
|Total Fat 317.1g||423 %|
|Saturated Fat 89g||445 %|
|Monounsaturated Fat 131.7g|
|Polyunsanturated Fat 68.5g|
|Cholesterol 1512mg||465 %|
|Sodium 1824.7mg||63 %|
|Potassium 7287.3mg||192 %|
|Total Carbohydrate 241.8g||71 %|
|Dietary Fiber 26.5g||106 %|
|Sugars, other 215.4g|
|Protein 417.5g||596 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5562
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