Old Fashioned Chicken Soup

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.