Reviewed: Dec. 9, 2005

I thought this was a great recipe! Very simple. I baked the chicken with seasoning salt, pepper and a little garlic before adding it to the soup. I also added chopped mushrooms to the carrots, celery and onion. Next time I would like to try with wild rice. Nice recipe!

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20 users found this review helpful

Reviewer:

ilovefood

Reviewed: Nov. 16, 2005

Excellent recipe on a budget. I just added some herbs - thyme, bay leaf and sage. I couldn't believe one chicken breast would be enough but, it was. Let it simmer til the stock thickened and it was very hearty. Great for cold winter days!

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3 users found this review helpful

Reviewer:

alibritt

Reviewed: Oct. 29, 2005

This was very good, and very quick. I used my minichopper to cut the veggies and it was delicous. Thanks

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Reviewer:

APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

Reviewed: Sep. 21, 2005

Out of all the soups I have made, this was indeed the best!! Quick, easy and tasty, I wouldn't change a thing with the recipe. I just doubled everything for 8 servings and it was a big hit!!

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2 users found this review helpful

Reviewer:

Lisa

Reviewed: Jul. 6, 2005

This was an okay chicken and rice soup. I gave it 4 stars because it is easy to make but thought it was a little bland.

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Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

Reviewed: Jan. 25, 2005

Quick, easy but go easy on the rice a little goes a long way.

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Reviewer:

MLCRUZ82

Cooking Level: Intermediate

Home Town: Cicero, Illinois, USA

Reviewed: Jan. 22, 2005

My husband and I are always looking for simple and nutricious soup recipes. This was fast and tasted great. I substituted brown rice instead

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Reviewer:

ELEANORD

Reviewed: Nov. 28, 2004

I didn't follow this recipe except for the ingredients. I turned my crock-pot on high and added two 14 oz cans of low-sodium chicken broth, 1 cup water, 8 ounces of white mushrooms cut into quarters and 2 cups instant brown rice. I sauted 2 carrots sliced into 1/2 inch pieces, 2 sliced celery stalks and 1 chopped onion in a small amount of olive oil until tender. I added them to the crock-pot. Then I cut chicken tenders into cubes and cooked in my pan for a few minutes with salt and pepper. I added the chicken to the crock-pot and added about a teaspoon of italian seasonings. I let it cook for an hour total and it was fine. However, I'd prefer to cook it a little longer and get really tender vegetables. Thanks for the inspiration!

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1 user found this review helpful

Reviewer:

Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

Reviewed: Nov. 18, 2004

This soup was great. I really wanted a simple chicken rice soup and this was perfect. I changed a couple of things: I used equal parts water and canned chicken broth and more chicken than the recipe called for. I sauteed the chicken with a little salt and pepper before adding to soup and I added a little bit of extra rice. My husband loved it and commented on how wonderful and homey it smelled after walking in from the cold. Thanks for submitting this recipe!

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62 users found this review helpful

Reviewer:

TIGERTEACHER

Reviewed: Aug. 22, 2004

This was really good and so easy to make. The recipe did not state if the chicken should be precooked or not. I chose to precook and it worked out great. I added more rice than the 1/3 up since I like a lot of rice.

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2 users found this review helpful