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.


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


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.