"A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie." — BUGABLUE
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skinless, boneless chicken breast halves - cut into 1 inch cubes
thinly sliced carrots
thinly sliced potatoes
2 (1 ounce) packages
dry onion soup mix
1 (28 ounce) can
hot pepper sauce
ground black pepper to taste
My son and his friend are not fond of onions and gave this soup 4 stars. My husband and I both thought it was a wonderful 5 star soup. I did use 1 lb of chicken and added a little more water and hot sauce. I also added some chicken buillion granules. Thanks Kat!
I thought this was okay...it certainly was quick to make, but I didn't find the flavor to be extraordinary.
An easy soup to make with great flavor. Perfect for a cold winter night. I used elbow pasta instead of seashells, and added 1/2 cup frozen corn, it worked out well. This soup would probably freeze well too.
Yumm!! The family loves it. I have made this a regular meal since I found this recipe. I cater and have gotten rave reviews and many requests for this recipe. Thanks!
pretty good and quick soup. you can add just about anything you want and it can't hurt it. thank you for your recipe kat.
This was so quick and easy to prepare--perfect on a cold winter day! It would easily lend itself to just about any vegetable or bean -- I did add a stalk of chopped celery and I did double the chicken and the pasta--to compensate for the added pasta I added a can of chicken broth. I will definetely be making this again. Thanks!
It wasn't bad, but it was a little bland for me. However, I did use only one package of onion soup mix. The soup mix has a strong flavor to it, so I decided to cut out one of the packages. But, in doing that, I think I cut out too much flavor. Also, if making again, instead of thinly slicing the potatoes, I think I will dice them instead. I also think the pasta should not be added until the last twenty or so minutes of cooking. By the time my potatoes and carrots were tender, the pasta was mushy. I added green beans for some more color, and I think it was a good addition. Overall, not a bad recipe, but needs tweaking to improve it.
This was a good variation to the chicken soup I usually make. I did make a couple changes to the recipe. I did not have boneless chicken so I boiled the chicken in 5 cups of water first and then when it was almost cooked (about 15 minutes) I took it of the bone and cut it. I then added the rest of the ingredients as stated with the exception of the hot sauce (I did not any). Also, I only used 1 package of onion soup, added about ¼ cup of white wine and 1 tsp. Rosemary. Next time I think I will cut the potatoes in small chunks instead of slicing them.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Country Cupboard Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 193
** Calories from Fat: 19
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