Old Fashioned Chicken Soup

Old Fashioned Chicken Soup

Chicken Farmers of Canada
A from-scratch chicken soup made from chicken legs simmered into a simple broth.


2 skinless chicken legs and back, large
12 cups cold water
1/8 tsp turmeric, ground (optional)
1 onion(s), large
2 stalks celery, medium
2 carrot(s), medium
3 cloves garlic
2 cups green cabbage, chopped
2 cups potato(es), with skin, diced
1 cup whole wheat egg white noodles
2 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp oregano, dried
1/2 tsp basil, dried
1/2 tsp sugar
1/4 cup parsley, fresh, chopped, for garnish


  • 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.
  • 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.
  • 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.
  • Stir in dry pasta noodle of your choice
  • Season broth with salt, pepper, dried oregano, basil and sugar. Simmer an additional 15 minutes.
  • To serve, garnish with fresh minced parsley.

Recipe doubles and freezes well. Freeze in smaller portions for portable lunches.

Add in-season vegetables of your choice. Spring and summer additions could be tender cuts of asparagus, baby carrots or spinach and/or sliced zucchini.

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