Reviewed: Jan. 17, 2004

Very good recipe. I did have to add extra broth though. Also, I cut the carrots and celery into smaller pieces so that I could leave them in the broth and not discard them.

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47 users found this review helpful

Reviewer:

MRSLUSE

Cooking Level: Intermediate

Home Town: Federalsburg, Maryland, USA

Living In: Ellicott City, Maryland, USA

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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37 users found this review helpful

Reviewer:

MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

Reviewed: Mar. 10, 2003

Okay basic recipe. Added chopped fresh parsley and lots of spices.

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29 users found this review helpful

Reviewer:

ALETA14

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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20 users found this review helpful

Reviewer:

Manda

Cooking Level: Expert

Living In: Orange, California, USA

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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18 users found this review helpful

Reviewer:

NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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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13 users found this review helpful

Reviewer:

JLAWRENCE2

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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7 users found this review helpful

Reviewer:

Barb L.

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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6 users found this review helpful

Reviewer:

kathy

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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6 users found this review helpful

Reviewer:

catinthehat

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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3 users found this review helpful