INGREDIENTS
1
whole chicken
8 cups
water
6 cups
chopped tomatoes
2 tbsp
olive oil
1
yellow onion, finely diced
1 1/2 cups
celery, diced
4
large carrots, peeled and diced
1
ear of corn cut off the cob
2 tsp
dried oregano
Kosher salt
1/2 lb
spaghetti noodles (I used gluten free corn pasta)