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Nutrition info

AmountPer 280 g serving
  • Calories80
  • Protein8 g
  • Fat2 g
  • Saturated fatnull g
  • Carbohydrates8 g
  • Fibre1 g
  • Sugars2 g
  • Cholesterol25 mg
  • Sodium350 mg
% Daily ValuePer 280 g serving
  • Potassium7
  • Calcium2
  • Iron4
  • Vitamin A2
  • Vitamin C25
  • Vitamin B613
  • Vitamin B126
  • Folate5
  • Magnesium
  • Zinc9
Food prep tip

Old Fashioned Chicken Soup

  • Soups & Stews
  • Popular
  • Lunch
  • Thigh
Prepping15min
Cooking45min
Restingmin
  • Servings15
Nutrition informationThis recipe contains 8 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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 egg noodles or 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.
Recipe noteThis recipe was tested with “Catelli Healthy Harvest Whole Wheat Egg White Noodles.” 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.