Quick Chicken Soup Recipe - Allrecipes.com
Quick Chicken Soup Recipe
  • READY IN 30 mins

Quick Chicken Soup

Recipe by  

"This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • COOK

    30 mins
  • READY IN

    30 mins

Directions

  1. Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
  2. Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
  3. Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

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.

 
Most Helpful Critical Review
Jun 27, 2007

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.

 
Dec 09, 2003

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!

 
Jan 23, 2003

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.

 
Dec 21, 2012

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.

 
Oct 29, 2007

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!

 
Dec 07, 2003

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!

 
Oct 12, 2008

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!

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 1568 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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