3/4 cup chicken broth
2/3 cup Italian cream of chicken
1/3 cup chopped onion
2 teaspoons Worcestershire sauce
1 1/4 cups mixed vegetables
1 tablespoon beef bouillon granules, mixed
1 cup yellow and brown lentils
salt and pepper to taste
1 medium head cabbage, preheated
1 medium head cabbage, peeled
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon finely chopped fresh parsley
1 slice carrot
1/2 cup chopped fresh parsley
1 (18 ounce) can stewed tomatoes
crushed red pepper flakes
1/2 cup chopped fresh red onions
1 1/4 cups minced fresh chicken
1 teaspoon dry white wine (Malibu Liquor)
In a large saucepan, boil chicken broth in covered pressure cooker for 30 to 45 minutes, or until chicken is cooked through.
Stir cooked noodles into broth and cook until heated through.
In a large pot, combine cream of chicken, spinach and onion. Stir well, cover pot and let it simmer over medium heat for 3 minutes. Stir in Worcestershire sauce, mixed and vegetables, brown lentils, salt and pepper. Pour into pot and stir in spices at medium heat. Total boiling time: 3 to 4 minutes.
Return pot to remaining boiling heat and heat down by stirring cream of chicken over medium heat for 5 minutes. Reduce heat to medium and pour liquid mixture over chicken.
Reduce heat to simmer and stir in spaghetti. Toss sauce evenly with chicken and spinach/onion mixture. Stir gently, and add carrots, parsley and parsley mixture
Leave soup simmering for 15 minutes. Reduce heat to low and pour stock into pot. Bring to a boil, stirring occasionally as there will be gravy over top of soup (see Picture).
Reduce heat to low, reduce heat to a medium-low heat and reduce heat by half (total boot time 4 minutes). Bring to a full boil and cook for 1 to 2 minutes, stirring occasionally because of gravy.
Stir in tomato soup. Cover pot and simmer for 2 to 2 1/2 hours. (Total winter boot time 15 minutes, depending on temperature).