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Ma's Shicken Soup

(recipe, Sylvia Johnson)


  1. 1 large whole onion
  2. 1 potato, peeled
  3. 2 carrots (in large chunks)
  4. 2 celery ribs
  5. 2 or 3 garlic cloves
  6. 1 Tbsp. salt, plus more to taste
  7. 1 tsp. ground cumin
  8. 1 pkg. Vigo flavoring and coloring (for yellow rice and chicken)
  9. ½ tsp. hot sauce
  10. Dash of pepper
  11. 1 whole chicken, 3½ to 4 lbs.
  12. Fine egg noodles


  1. Fill a large pot with 5 quarts water. Add all the ingredients except the hot sauce, pepper, chicken, and noodles. Bring to a boil. Add the whole chicken and reduce the heat to medium-low; skim the surface. Boil uncovered for 1½ hours, adding more water if necessary. Add the hot sauce and pepper. Remove the chicken; debone it and chop the meat. Strain the soup. Return the chopped chicken, carrots, and potato to the strained broth.
  2. Place enough broth in a small saucepan to boil the noodles and bring to a boil; cook as directed on the package. Add the cooked noodles to each serving bowl and top with soup. Serve.


A pinch of saffron can be substituted for the Vigo flavoring and coloring. This soup (without the noodles) freezes well.