In a large Dutch Oven heat oils to cover bottom of pan over medium heat. Add onions, garlic, ginger and mushrooms and saute until everything is fragrant and mushrooms are tender, about 15 minutes. Remove to platter.

Add oil if needed to cover bottom of pot and increase heat just a bit. Season whole chicken with ½ tsp salt per pound and the paprika and place in dutch oven. When browned and beginning to get crispy turn over and repeat on the other side.

Return reserved onion, garlic, ginger and mushroom mix to pot.

Add enough chicken or vegetable stock to barely cover chicken. Add 2 cans of chopped tomatoes. Let simmer for 15 minutes on medium heat.

Remove whole chicken from pot, let cool and remove skin. Slice and cut up the meat you want in your soup. Add to pot.

Add cayenne, bay leaf, lemon juice, and all other seasonings.

Add all vegetables and pasta and simmer soup until vegetables are tender.

* If you added too much cayenne, add small quartered potatoes to remove The Hot!