Food.com: The most complete collection of free recipes on the Internet, trusted by home chefs throughout the world.

I'm looking for: Recipes Ingredients Members

My Food.com
- My Settings
- Sign Out
My Cookbooks

My Main Cookbook
All of My Cookbooks

What's a Cookbook?

You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want!
My Menus
All of My Menus

Did you know?

You can create a menu to plan your next party or event and publish it to share with friends - for FREE!
My Meal Plan
My Profile
View

Recipe Sifter

Start Here
- Course
- Main Ingredient
- Cuisine
- Preparation
- Occasion
- Diet
- Filter by Ingredient
- Nutrition

Select () or exclude () categories to narrow your recipe search.

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.

Get Recipes

Calories

Amount per serving

Total Fat
Saturated Fat
Polyunsat. Fat
Monounsat. Fat
Trans Fat

Cholesterol

Sodium

Potassium

Total Carbohydrates

Dietary Fiber
Sugars

Protein

Vitamin A

Vitamin B6

Vitamin B12

Vitamin C

Calcium

Iron

Vitamin E

Magnesium

Alcohol

Caffeine

Lost? Site Map

Yummy Chicken Soup

By Babychops

Added April 29, 2008 | Recipe #301214

Categories: Soups & stews Chicken thigh & leg Chicken

This recipe has no photos

Add Your Photo

Be the first to review!

Total Time:

Prep Time:

Cook Time:

2 hrs

15 mins

1 hrs 45 mins

Babychops's Note:

I made this for Mom last week when she was sick & she loved it, since she hadn't been eating that was a small victory in itself, she polished off an entire bowl which is unusual for her. I usually change things up when I cook and this time I added some kale and it turned out wonderfully! I was originally going to just grab a rotisserie chicken but they didn't have any so I improvised & I think it came out better for it. Do try this version of an old classic for some seriously healthy comfort food!

SAVE THIS RECIPE TO:

Cookbook loading

Save this recipe in your online cookbook to access when you need it.
Menu

Create a new menu and save this recipe for easy meal planning.
Meal Planner

Add this recipe to a weekly meal plan.
Shopping List

Add this recipe's ingredients to your weekly shopping list.

Manage this recipe:

Add a Private Note

Note pairing ideas, substitutions and more - only you can see it!
Submit a Correction

Spot a typo or missing ingredient? Submit your correction for review.
Ask a Question

Get answers about this recipe in our Cooking Q&A forum.

Share This Recipe:

Ingredients:

Serves: 15

Yield:

bowls

Units: US | Metric

4 chicken thighs, split so bone is exposed (you can add more thighs if you like more meat)
2 -3 tablespoons McCormick's french herb roasting rub
1 gallon water (I use sparkletts)
2 bay leaves
1 tablespoon Greek oregano
2 tablespoons chicken bouillon concentrate (I use better than bouillon chicken base by Superior Touch)
5 celery ribs, chopped
1 yellow onion, chopped (optional)
1 (12 ounce) bag baby carrots (approx size)
1 bunch kale leaf, chopped
1 tablespoon fresh coarse ground black pepper
1 teaspoon kosher salt
1 lb wide egg noodles

Directions:

1

Heat oven to 350.
2

I've added onion as optional as Mom can't tolerate it so I left it out for her. I usually add it in so use your own discretion.
3

After you've split the thighs to expose the bone sprinkle both sides liberally with the McCormick's rub and roast on greased (or buttered) foil in broiler pan for about 20 minutes per side. Remove & shred/chop chicken.
4

In large stock pot add thigh meat, bones (yes, the bones, they add nice flavor) and next 10 ingredients. Boil for about an hour and a half.
5

Remove bones, add egg noodles & continue boiling according to package directions.
6

Serve & enjoy. This really has a lovely wholesome flavor and is heavier on the chunky stuff than broth so if you like a little more broth add more water in the beginning steps as the egg noodles will soak up quite a bit of it.