Author: @Moku_O_ Keawe Serves: 6 Time: 2h 30′
Disclaimer: “my feline overlords expressed displeasure with my inattention by knocking my cell phone into the pool, rendering the photos of these recipes inaccessable” This photo has been taken from internet. Credits to the owner.
- 4 lbs chicken thighs, breasts, or cut up whole chicken
- 1 whole onion, skin removed
- 2 carrots, peeled & sliced
- 2 potatoes, peeled & cubed
- 1 c. favorite pasta (I like macaroni, maybe bow ties or shells)
- 1 pkg. onion soup mix
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dill weed
1. Place chicken pieces into pot
2. Add whole onion, add enough water to cover all
3. Place on stove, bring to boil, turn down & simmer for 90 to 120 minutes
4. Remove from stove
5. Carefully, remove all bones, leaving meat in soup.
6. Add vegetables, onion soup,garlic, seasoning
7. Return to stove, bring to a boil, turn down & simmer for 20 minutes
8. Add pasta, bring back to simmer, for 10 minutes
Story of the recipe
My mother cooked free-range chicken in this recipe (a more robust taste)
I was born, raised, & have lived in Hawaii my whole life. The recipes I’m submitting reflects a wide array of influences: American cuisine, in addition to the multi-cultural impact that immigrants to Hawaii from Polynesia, Asia & Europe.
My mother was born (in Hawaii) during the Great Depression & WWII, so the recipes from her were from a time of austerity: food shortages, martial law, threat of attack. Nothing was wasted or thrown away. Everyone had a garden (necessary for survival), plus a few chickens for meat & eggs, a wild pig (caught as a baby) being raised on scraps for meat, bacon. People also went to the beach & fished, & gathered seaweed, mollusks, etc. Heavy military presence, only meat commercially available was canned: spam, corned beef, tuna, vienna sausage, deviled ham.