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"This is a simple way to make a flavorful soup without much effort. It's low in fat and has good flavor. Season it to your taste. It's also good with noodles added." — DAPH
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2 (14.5 ounce) cans chicken broth
1 cup baby carrots, halved
2 potatoes, peeled and cubed
1/2 (4.5 ounce) can mushrooms, drained
I'm confused...there's ïsn't any "chicken" in this chicken soup... Bland. It might be quick, but the extra time it might take to add more ingredients and flavor would well be worth it. Soup out of a can tastes better.
Recipe was a bit bland. I added 1/2 cup of chopped chicken (leftovers) seasoned with a dash or two of seasoned salt and it definately was a good, quick and easy soup.
6 Ratings
This soup was very bland. I will never make it again.
I did not care for this. NEEDS chicken and MORE VEGGIES to be chicken and veggie soup!
No flavor at all. This was a waste of good broth.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Veggie Soup I
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving ** Calories: 98 ** Calories from Fat: 2
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