If at all possible, do this in two days. Otherwise start early in the morning.
Make your stock:
1 fryer (about 3-4 lbs)
1 large onion cut in two with a clove stuck in it
2-3 ribs of celery cut in half
2 carrots, peeled and halved
4 peeled garlic cloves
1 small bay leaf
1 t. salt
Add water just enough to cover the chicken. Add all ingredients. Bring to boil. Skim off the scum. Lower heat, cover, (you can leave a crack) and simmer for 1 hour. Take out the chicken pieces. Stain the broth. Save everything. If you're not continuing the same day, refrigerate when cool. Doing it in 2 days will allow you to take off the fat that will have hardened overnight.
For the soup:
1/2 head cabbage, cut lengthwise and then crosswise in thin strips
3-4 turnips, peeled and cubed
2-3 carrots, cut lengthwise and then diced crosswise
3 sprigs fresh parsley, chopped
3 sprigs fresh cilantro, chopped
1 ear fresh corn, cut in half
1 c. frozen peas
8 oz. spaghetti noodles, (whole grain ones will hold up better) broken in thirds - if you're cooking it for kids, use pappardelle noodles - they're long and thick and fun!
1-2 t. salt or to taste
Debone the chicken. Chop or shred it. (You can save a portion for another dish if you wish.) Bring broth to boiling. Add the cabbage, turnips, carrots and corn. Partially cover and simmer for 10 minutes. Add the noodles and peas. When it returns to a boil, simmer partially covered for 5-10 minutes, depending on what type of noodles you've used. Puree the cooked vegetables that you saved except for the celery. Cut that lengthwise, and then in thin strips. Add both to broth. Add the chopped chicken, parsley, and cilantro and 1-2 t. salt. Give it a stir and cut the heat. Leave covered for 5 minutes before serving.