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Chicken Linguine Soup with Sage and Rosemary

Aundra Lafayette
This is a quick and easy soup that will warm your heart. It has so many wonderful flavors that meld together to make this one of my favorite soups.
3.5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Soup
Servings 6


  • 6 chicken legs
  • 3 cups water
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh sage
  • 1 cup coconut milk
  • 1/2 lemon sliced
  • 1 turnip sliced
  • 1/2 8-ounce package linguine
  • Salt to taste
  • Pepper to taste
  • Cumin a pinch or two


  • Put 6 chicken legs in a soup pot.
  • Cover with 3 cups of water.
  • Boil for about 20 minutes.
  • Cool for 10 to15 minutes.
  • Drain, reserving the broth in the pot.
  • Remove the meat from the bone. Don't chop, but pull off the meat. Return to the soup pot.
  • Add the rosemary, sage, coconut milk, lemon and turnip to the broth and chicken meat.
  • Heat for 20 minutes longer.
  • Add the linguine at the end.
  • Cook for another 10 minutes or so until the linguine is ready.
  • Add the salt, pepper and cumin.
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