1 medium-sized onion, sliced
1 pc. chorizode bilbao, sliced
4 slices sweet ham, cut in ½inch squares
3 eggs, hard cooked, finely chopped
1 whole chicken, cut in half
1 tsp. whole peppercorns
1 tbsp. rock salt
9 cups water
1 can (385 grams) tomato sauce
½ cup grated cheese
1 pack (450 grams) spaghetti noodles
Sauté onions, chorizo de bilbao and sweet ham in oil. Set aside. Meanwhile boil chicken in 9 cups of water, with quartered onins, rock salt and peppercorns.
When chicken is cooked, remove it from the stock and shred the chicken meat. Strain stock to remove peppercorns and onions then boil the chicken stock under medium heat.
When the stock starts to boil add 1 pack of uncooked noodles, chopped hard cooked eggs, tomato sauce, and the chorizo de bilbao, sweet ham mixture. Continue cooking until noodles are al dente. Add grated cheese. Blend well then remove from fire.
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