Recipe
Old Fashioned Chicken Soup
Prep Time: 15 min
Cook Time: 45 min
Serves: 15
A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
2
skinless chicken legs and back, large
12 cups (3 L)
cold water
1/8 tsp (0.5 mL)
turmeric, ground (optional)
1
onion, large
2
stalks celery, medium
2
carrots, medium
3
cloves garlic
2 cups (500 mL)
green cabbage, chopped
2 cups (500 mL)
potatoes, with skin, diced
1 cup (250 mL)
whole wheat egg white noodles
2 tsp (10 mL)
salt
1/2 tsp (2.5 mL)
black pepper, freshly-ground
1/2 tsp (2.5 mL)
oregano, dried
1/2 tsp (2.5 mL)
basil, dried
1/2 tsp (2.5 mL)
sugar
1/4 cup (60 mL)
parsley, fresh, chopped, for garnish
Instructions
1
Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
2
Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
3
Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
4
Stir in dry pasta noodle of your choice
5
Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
6
To serve, garnish with fresh minced parsley.