I have been making a double recipe of this, exactly as written, at least once a month for almost a year now. My husband loves it, and the leftovers freeze great!!! I freeze the leftovers in individual serving size containers, and he takes them for lunch to work almost every day. He gets a little tired of it every 3-4 weeks, but then after only one week of different lunches he asks for it again! Even with all my experience making this recipe, I have never felt a need to alter the recipe. However, since chicken breasts are so much more expensive than whole chickens and since when the meat is in a soup even my white-meat-loving husband can't tell the difference, I use a whole chicken when doubling the recipe. I make it easy by putting a 4-5 pound chicken in some water in the crockpot on low for about 6-8 hours (this also makes great broth for the soup!), then when the first ingredients are simmering I strain the fresh broth into the soup and I remove the bones and shred all the chicken to add to the soup. This is easy to do after slow-cooking, even if you're clueless about how to take apart whole chickens, because it's falling off the bones and the pieces don't matter because you're using all the meat anyway. Try this-- it's way cheaper than chicken breasts and the crockpot makes it easy.
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I have been making a double recipe of this, exactly as written, at least once a month for...