Recipe by MSPHOTO
"This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup."
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2 (14.5 ounce) cans
skinless, boneless chicken breast halves
chopped fresh cilantro
Although my mom's version still takes the cake, this was quick and easy. I used 1 can reg broth and 1 1/2 cans of low sodium broth, cut up the carrots and added 1 celery stalk, chopped. Also, right before the chicken was cooked through, I added 1/3 cup noodles. By the time I was finished cutting up the chicken, the noodles were done too. The result was a thick soup that was pretty tasty. Sprinkled dry parsley overall. Thanks Deb.
I thought this recipe was pretty good. I would definitely add more to it. I added some celery, noodles, and garlic powder and it was really great. But without the additions I think it would have been very bland.
This was really good and sooo easy to make! I had some leftover roasted chicken that I wanted to use up so I just threw that in instead of the boneless breasts. I also added an extra can of broth, a handful of spinach and about a half a cup of ditalini pasta. My husband thought I had been cooking this all day!
I always double this recipe. Changes to the double recipe: salt-free chicken stock, three cloves garlic, a few celery leaves (no celery salt), pepper, and more carrots than called for (usually use all in the fridge ... mini carrots and reg chopped carrots). After all is cooked, add left overs from a store-broiled chicken. Salt to taste. (chicken is usually salted, but sometimes needs a bit.) Love the fresh cilantro on top. Make this every time there is left-over chicken.
This soup is rich like your grandmother used to make. It has large tender chunks of chicken and vegetables enough for anyone. It's great on a cold winter day and cooks in 20 minutes.
For a quick soup, this was awesome. I didn't have much on hand, but wanted to make chicken soup for my sick boyfriend. This did it! It was a very, very helpful start. I ended up using dill weed instead of celery seed (it's only what I had), substituting a teaspoon of onion powder for the chopped, and adding a cup of rotini pasta to the mix after I took out the chicken. I also added a cup of frozen green beans at the end to give it some color. It was amazingly easy, totally hit the spot, and Dan loved it. Highly recommended!
My daughter got sick in school yesterday and I wasn't home...GUILT, GUILT, GUILT. I didn't have my cell with me either; more GUILT. Daddy to the rescue, thank goodness. Anyway, she was finally feeling a little hungry today, so I whipped this soup up for her. It's really pretty good for a quickie and she's definitely enjoying it. Thanks Deb!
Based on how easy the recipe was, the soup turned out surprisingly nice. It wasn't the best chicken soup I ever had, but I suppose that type of soup takes hours of slaving away in the kitchen. I also used fresh chopped celery instead of celery salt and a boullion cube base. We had some leftover pre-cooked spaghetti noodles from the dinner before which we added in the last 5 minutes and it made a nice addition. We had leftovers the next day, and I actually thought it tasted better the second day, after the flavors had more time to release. The vegetables/chicken/noodles had absorbed some of the soup, so we added a little more boullion base, and it was really delicious the second day!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 36
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