Reviewed: Nov. 24, 2009

This was an absolutely delicious soup! My roommate had three bowls and couldn't stop raving about it. I did make a couple changes. I added a little bit of chili powder (three pinches or so) for some excitement and then four bay leaves (which I let simmer) to pull the flavors together. But overall, an amazing recipe

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bspani

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Reviewed: Nov. 6, 2009

It is just what it claims to be a good soup for when your sick. It is bland but can be spiced up for the occasion. It's a good soup and I made it for my 7 year old who is home sick with the flu and he liked it. If your looking for a show stopper this isn't it but for a basic soup that is gental on the stomach I recommend this one.

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MamaVal

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Reviewed: Oct. 29, 2009

Good base for soup, but needs a bit more flavor. I kept veggies in the pot. For some reason my rice ended up absorbing all the soup and leftovers were more like a casserole. That was probably my fault!

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Regina

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Reviewed: Oct. 15, 2009

I give this recipe a 4-star rating only because of the slight tweaking I did. Great soup, but as MaMaw recommended, I used water and added Garlic herb soup mix, left the carrots and celery in. I also added brown minute rice. Excellent recipe for seasonal flu! Will be making again.

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KIMMERS1104

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Oct. 8, 2009

Good recipe to change around to suit your taste. I cooked two large frozen chicken breats in three cans of broth and water to cover with lots of herbs. I then added celery, broccoli, a carrot, half an onion, and some potatoes. Turned out very well, not our favorite soup but an excellent staple to diversify dinners. Next time I'll try it with rice.

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Molly

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Reviewed: Sep. 17, 2009

There is no reason to start with stock, unless you have some on hand. Water is fine, just retain the veggies. You'll get way more nutrition that way, less salt and save money.

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WoundedEgo

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Reviewed: Sep. 11, 2009

WOW! Super easy and super yummy. The only things that I changed was that I used chicken/thigh quarters, salt & cracked pepper, and brown rice (my preference). I also did not discard the onions, carrots, or celery...too much flavor to let go of. This was a BIG HIT, especially with the cornbread!

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Brandy B.

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 13, 2009

I was very pleasantly surprised by this recipe. It seemed too easy to be this good. I had planned on roasting a chicken and then adding it to broth with veggies and rice, but this was so much simpler...and my picky five year old loved it!

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Sue

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Reviewed: Apr. 13, 2009

This was a pretty good soup - I made a few changes though. I also used chicken breasts and instead of using canned chicken broth I used home made chicken broth I had in the freezer and threw everything except the rice into the slow cooker. I made the rice separately in a rice cooker using chicken stock and then placed about a half cup of rice in the bowl topped with soup. I kept the rice and soup separate because I did not want the rice to stuck up too much stock when saved in the fridge - I've had this happen with other soups with rice and noodles. I think this recipe is a good start but needs some salt and maybe a some other herbs and spices to get it to a five star recipe.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Feb. 24, 2009

this is perfect and easy. wholesome. love making this soup. if you have a cold it works wonders for helping with congestion.

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Sandy J

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Reviewed: Jan. 10, 2009

Perfect for what I was looking for. It's a great, quick soup recipe. I used brown rice so it needed extra cooking time. I also added a boulion cube, 3/4 c frozen peas, and put the carrots back in when I returned the shredded chicken. I love spicy but my family does not, this was great for them. I sent a pot of it over to my father who is on a low sodium, low cholesterol diet.

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JLAWRENCE2

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Reviewed: Nov. 17, 2008

Since alot of reviews said was bland I added an envelope of Savory Herb with Garlic dry soup mix. It was GREAT comfort and flavor. Try adding this it really added the flavor

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Aug. 20, 2008

I didn't measure my water, but i added a can of chicken broth, and 4 bullion cubes, chopped stalk of celery, quarter of an onion, and added 2 cloves of garlic, and sea salt and pepper. as for the rice, i cooked it separately.

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kathy

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Reviewed: Jul. 25, 2008

When I saw the name of this soup I thought it might be what I am looking for, but alas it is just cooking chicken in chicken broth. I want to make my own broth from a nice fat stewing hen which I cannot find any longer. Anyone know where to find such a chicken any longer?

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Barb L.

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Reviewed: Apr. 23, 2007

This was pretty good - a little bland but it would definitely be good comfort food.

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KARRINE

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Ewa Beach, Hawaii, USA

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Reviewed: Mar. 4, 2007

My whole family (all six of us!)got the stomach bug. This recipe was perfect. Good, old fashioned, simple-for-the-tummy soup. It tasted great and made us all feel better.

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catinthehat

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Reviewed: May 8, 2006

I was craving chicken noodle soup, but had no noodles, so I decided to try this. I took a short cut and used chicken breast so I didn't have to debone anything. I also used more broth and less rice (about 3/4 cup) as some suggested. I cut my veggies up small and left them in the soup. I agree with other reviewers that this is a good start, but it will need some spices to perk it up a bit.

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 28, 2006

My kids liked this soup. Like other reviewers I needed more broth and seasoning but it is a good basic recipe.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Jan. 18, 2006

While I modified this recipe significantly (added Mexican spices, spicy pork meatballs and shrimp) the one thing I stayed true to was the interesting rice idea. However- this was WAY too much rice for the broth base and I had to add 2 more cans (beyone water and stock I had already added). I would only add 1/2 C. rice next time.

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