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my chicken 'sabbath' soup

(1 rating)
Recipe by
Lauren Conforti
HARRIMAN, TN

The name comes from my bonus 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 rating)

Ingredients For my chicken 'sabbath' soup

  • 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 lg
    onion, chopped
  • 1/2
    bag frozen peas & carrots (or use whatever veggies you choose)
  • 1 can
    whole kernel corn
  • 1/2 can
    sliced mushrooms, chopped
  • 3
    plum tomatoes, chopped
  • 1 Tbsp
    chicken bouillon powder
  • garlic powder
  • parsley
  • 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.

Categories & Tags for My Chicken 'Sabbath' Soup:

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