Recipe by CORWYNN DARKHOLME
"Quick and easy to make and very yummy as well!! This a very savory soup!! Serve with crackers."
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boneless skinless chicken breasts, cut into 1 inch pieces
1 (10 ounce) package
frozen diced carrots
tomato-vegetable juice cocktail
1 1/2 cups
1 (10 ounce) package
frozen chopped spinach
I thought this was a great soup. I added dumplings to it to make it even heartier. Next time I will probably omit the spinach and add dumplings, celery and potatoes. I also found that I had to add some salt to it as well.
I thought this soup was really bland. It was like a really bland minestrone. I added a can of white beans and substituted chicken broth for the water. It was quick and easy to throw together, but I think it needs more flavor.
too tomato-ey. just not the right taste for my family
This soup was so quick & easy to make. Perfect for a week night dinner! I added a little extra chicken bouillon for some more flavor.
My boyfriend loved this recipe, and he never comments on food. I thought it was good, and I especially liked the spinach.
Great receipe. Only thing I did was use a 1/4 cup or so Catsup instead of the tomato juice. AAA in my book
This was good. I think maybe I just needed more salt and pepper!
I omitted the spinash (not a big fan) and added corn and green beans instead. It tasted great. Just like Campbell's soup but better.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 98
** Calories from Fat: 26
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