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
bag frozen peas & carrots (or use whatever veggies you choose)
1 can(s)
whole kernel corn
1/2 can(s)
sliced mushrooms, chopped
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)


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

About this Recipe

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