Reviewed: Apr. 14, 2006

Very quick and easy soup to make. My family loved it. I added the thyme, bay leaf and sage also and it turned out great.

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SERAPH1103

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2006

The suggested thyme, bay leaf and sage are an absolute must for terrific flavor. We really enjoyed this recipe. Thanks!

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11 users found this review helpful

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ARK_AMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Haslet, Texas, USA

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Reviewed: Jan. 27, 2006

This was a very hearty and delicious soup. I have a cold and decided to try your recipe and it was perfect. Just like mama says..chicken soup is good for a cold. Thanks for posting. I will make this again

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Calliecat

Cooking Level: Expert

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Reviewed: Jan. 7, 2006

Great soup. I doubled the recipe, then added even more chicken, celery and carrots, and then added some barley to make it extra hearty (this is the only way my husband likes soup). If I had cheyenne pepper, it would have been the perfect addition to this soup!

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mommy

Cooking Level: Beginning

Living In: Carlton, Oregon, USA

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Reviewed: Dec. 9, 2005

I thought this was a great recipe! Very simple. I baked the chicken with seasoning salt, pepper and a little garlic before adding it to the soup. I also added chopped mushrooms to the carrots, celery and onion. Next time I would like to try with wild rice. Nice recipe!

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ilovefood

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Reviewed: Nov. 16, 2005

Excellent recipe on a budget. I just added some herbs - thyme, bay leaf and sage. I couldn't believe one chicken breast would be enough but, it was. Let it simmer til the stock thickened and it was very hearty. Great for cold winter days!

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alibritt

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Reviewed: Oct. 29, 2005

This was very good, and very quick. I used my minichopper to cut the veggies and it was delicous. Thanks

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Sep. 21, 2005

Out of all the soups I have made, this was indeed the best!! Quick, easy and tasty, I wouldn't change a thing with the recipe. I just doubled everything for 8 servings and it was a big hit!!

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Lisa

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Reviewed: Jul. 6, 2005

This was an okay chicken and rice soup. I gave it 4 stars because it is easy to make but thought it was a little bland.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Jan. 25, 2005

Quick, easy but go easy on the rice a little goes a long way.

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MLCRUZ82

Cooking Level: Intermediate

Home Town: Cicero, Illinois, USA

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Reviewed: Jan. 22, 2005

My husband and I are always looking for simple and nutricious soup recipes. This was fast and tasted great. I substituted brown rice instead

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ELEANORD

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Reviewed: Nov. 28, 2004

I didn't follow this recipe except for the ingredients. I turned my crock-pot on high and added two 14 oz cans of low-sodium chicken broth, 1 cup water, 8 ounces of white mushrooms cut into quarters and 2 cups instant brown rice. I sauted 2 carrots sliced into 1/2 inch pieces, 2 sliced celery stalks and 1 chopped onion in a small amount of olive oil until tender. I added them to the crock-pot. Then I cut chicken tenders into cubes and cooked in my pan for a few minutes with salt and pepper. I added the chicken to the crock-pot and added about a teaspoon of italian seasonings. I let it cook for an hour total and it was fine. However, I'd prefer to cook it a little longer and get really tender vegetables. Thanks for the inspiration!

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Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Nov. 18, 2004

This soup was great. I really wanted a simple chicken rice soup and this was perfect. I changed a couple of things: I used equal parts water and canned chicken broth and more chicken than the recipe called for. I sauteed the chicken with a little salt and pepper before adding to soup and I added a little bit of extra rice. My husband loved it and commented on how wonderful and homey it smelled after walking in from the cold. Thanks for submitting this recipe!

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TIGERTEACHER

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Reviewed: Aug. 22, 2004

This was really good and so easy to make. The recipe did not state if the chicken should be precooked or not. I chose to precook and it worked out great. I added more rice than the 1/3 up since I like a lot of rice.

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Diane from Florida

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Reviewed: Aug. 8, 2004

Very easy to make. Delicious!

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KWRIGHT1

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Reviewed: Apr. 24, 2004

Since I am a vegetarian, I didn't use chicken. I used 2 cups of rice, and put an extra 3 bullion cubes in and it came out excellent!! Also, try putting grated cheese on top!!

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KELLY060520

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Reviewed: Feb. 9, 2004

Excellent recipe. I made this recipe for 4. So I had to add more ingredients. I used two cans of broth instead of the bouillons. I used 1 cup of rice. I should have used 3/4 cup rice instead. I used sweet baby carrots instead of the regular carrots. I used more chicken. These are the only alterations I made to the recipe because of the amount of people I was feeding. I kept everything else in the recipe. It was absolutely perfect. Light and tasty. Definitely a KEEPER!

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REJJP

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Reviewed: Oct. 6, 2003

This is a very easy and tasty recipe. After the rice was cooked, I added fresh sliced mushrooms and a couple of handfuls of fresh baby spinach leaves. Delicious! Oh.........and don't forget the grated parm!

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3 users found this review helpful