Reviewed: May 15, 2012

This is the easiest and tastiest recipe! I've made it so many times and my husband loves it to! I don't even make any adjustments because it's perfect comfort food:)

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Reviewer:

twisted

Reviewed: May 10, 2012

This recipe is fantastic for using extra cooked chicken or frozen cooked chicken. A complete success. We love it and recommend it.

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Reviewer:

cbrooks

Reviewed: Feb. 25, 2012

great recipe, dd was sick made this for her, used fresh chicken breat that I boiled in the water and chicken broth, added salt, pepper , garlic, thyme. will make again

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Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

pretty good; need to play with proportions of ingredients.

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Reviewer:

jmh214

Reviewed: Jan. 22, 2012

It was the best soup I have ever had! I used an extra chicken breast which I fried up a bit first. Also used double the amount of broth and double the amound of rice just to make it extra hearty!!! DELICIOUS! Thank you :)

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Reviewer:

samsambalam

Reviewed: Jan. 21, 2012

Very simple recipe that leaves a lot of room for variation. I used my dutch oven to cook the cubed chicken breast, then added stock and water (more stock than water). Once it came to a simmer I added the rice, then I added a bag of frozen mixed vegetables in the last 5 minutes. One trick to making the broth more flavorful in such a short time without fresh herbs it to measure out dried herbs (I also used dried minced garlic) into a coffee filter, tie that up and drop it in. All the flavor without the little bits. This recipe definitely satisfied me on this cold dreary day and is great because it uses ingredients I almost always have on hand.

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Reviewer:

Stefanie

Reviewed: Jan. 19, 2012

I absolutely love this soup. It's so easy to make and it's pretty healthy. My fiance refuses to eat any other chicken soup, and he always asks me to make it for him. Everyone else who's tried it also tells me how delicious it is. The only thing I add in is a little minced garlic.

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Reviewer:

wolfgirl9

Reviewed: Jan. 5, 2012

I got a lot more flavor by using the dark meat of chicken - thighs and/or legs, plus the bones. Then you can reduce the bouillon, which I think gives a poorer flavor.

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Reviewer:

Lois

Reviewed: Oct. 25, 2011

I was so pleasantly surprised at how good this turned out! I was a little skeptical, because I usually make chicken soups (chicken noodle, chicken corn, etc.) by boiling a chicken, making my own stock, adding my own herbs and spices, etc. But I needed something quick to throw together for a light dinner. This was perfect. I did add a small palmful each of thyme, sage, and parsley to this recipe, as well as one bay leaf. Some freshly ground pepper finished it off. Didn't need salt with the bouillon. I felt a little more chicken (2 small breasts) and rice (almost double the amount in the recipe) suited our preferences as well. So with the modifications I made, this was definitely a 5. So yummy and comforting. And came together so quickly!

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Reviewer:

emsderfer

Cooking Level: Expert

Reviewed: Sep. 23, 2011

This is a delicious soup recipe! Some veggie soups are just so blah! But I took some others suggestions and added thyme and a few bay leaves. I used organic fat free chicken broth instead of water. Yum!

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