My Chicken 'Sabbath' Soup

Lauren Conforti


The name comes from my "adopted" daughter (my daughter's best friend, like a 2nd daughter to me) who attends our Bible Study every Saturday. She loves homemade soup, so I try to make some each week. She named this my Sabbath Soup! Ha ha!

I actually make it a little different each time, depending on what I have on hand, so it's a very versatile recipe!


★★★★★ 1 vote



  • ·
    leftover chicken from a small roasting chicken that was made for a previous dinner.
  • ·
    enough water to cover bones/meat in pot
  • 2 stick
    celery, chopped
  • 1/4 large
    onion, chopped
  • 1/2
    bag frozen peas & carrots (or use whatever veggies you choose)
  • 1 can(s)
    whole kernel corn
  • 1/2 can(s)
    sliced mushrooms, chopped
  • 3
    plum tomatoes, chopped
  • 1 Tbsp
    chicken bouillon powder
  • ·
    garlic powder
  • ·
  • ·
    italian seasoning
  • 1 box
    rice-a-roni long grain & wild rice, plus seasoning packet (or you can just add egg noodles)

How to Make My Chicken 'Sabbath' Soup


  1. Slowly simmer bones/meat of chicken in water.
  2. With a large slotted spoon, remove all bones. Let cool & remove meat pieces from carcass.
  3. Add all chicken meat pieces and remainder of ingredients, including contents of Rice-a-Roni box, back into pot.
  4. Simmer for 20 mins, stirring occasionally.

Printable Recipe Card

About My Chicken 'Sabbath' Soup

Course/Dish: Chicken Soups
Other Tags: For Kids, Healthy

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