4 skinless, boneless chicken breast halves
1 cup water
1 medium tomato, peeled and diced
2 green onions, diced
2 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 tablespoons fresh lemon juice
1 (16 ounce) container canned chicken broth
1 cup uncooked spaghetti
1 1/2 pounds baby carrots
1/2 pound baby sweet onions, chopped
1 tablespoon chopped fresh parsley
1/2 pound radishes, sliced
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken on a baking sheet. Bake 30 minutes in the oven, uncovered, undisturbed, turning once.
Remove the chicken from the oven. Arrange chicken in a single layer on a medium baking sheet. Bake 5 to 6 minutes in the oven, uncovered, undisturbed, turning once. Remove the skin from the thighs and cut into chunks.
In a medium saucepan over medium heat, stir together the water, tomato, green onions, olive oil, garlic, lemon juice, chicken broth, pasta, carrots and sweet onions. Bring to a boil and reduce heat. Simmer 10 minutes.
Remove chicken from the oven and stir it into the soup, along with the parsley, radishes, sour cream and cream cheese. Add to soup. Simmer 10 minutes more.
Bring a large pot of lightly salted water to a boil. Add chicken and cook until chicken is no longer pink and juices run clear, about 5 minutes. Drain and dice. Remove skin from bones and skinned breasts. Place the breasts in the pot. Cover the pot and allow to simmer for 1 1 hour. Reduce heat to low and simmer for 20 minutes. Remove breasts from pot and allow to cool. Garnish with parsley and parsley juice.
Meanwhile, in a large skillet, heat the olive oil over medium heat and saute the onion and garlic until soft. Mix chicken and vegetables into the thickest part of the chicken.
Remove chicken from pot and transfer to a serving dish. Discard remaining scraps of chicken. Add breasts to the pot. Cover, and simmer for 30 minutes, scraping the fat from the bottom of the pot. Cover, and simmer for 10 minutes, scraping the bottom of the pot.
Add broth and chicken to the pot, simmer for 6 minutes, then add pasta and carrots. Cook for 5 minutes, stirring occasionally, and serve chicken over pasta and carrot.