Did you add any onion, celery, carrots or salt and pepper,herbs of any type
with your chicken legs to the soup pot? Maybe a teaspoon of chicken flavored
granules to add richness.BTW, I use the thighs and remove almost all of the
extra fat, you need a little fat for the flavor before slowly simmering for
about 2 hours. Strain off the broth, discard the simmered veggies then add
fresh vegetables and the chicken meat cut into bite size pieces. Cook until the
veggies are done then add the cooked noodles or cooked rice. And no, the
markets do not sell chicken bones although you may be able to find the necks
and backs. Just depends on what area of the country you live in. Here in the
South, they are fairly easy to find. Jan