Reviewer:

Reviewed: Jan. 28, 2005

This stuff is FANTASTIC! I scale this recipe for 6 servings just so I will have some leftovers for the next day! I used half of the called chicken broth with the no MSG kind or organic whichever I have and the other half with the Italian herbs seasoned broth. YUMMMY!!! I also add pasta. Everyone loves it!

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1 user found this review helpful

Reviewer:

Melissa

Reviewed: Feb. 4, 2004

This soup is so good, I want to eat it every day. I added an extra can of no-fat broth and spooned the whole thing over egg noodles. Really great, and only takes 20 minutes. The cilantro really makes a difference!

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1 user found this review helpful

Reviewer:

ALYSSAES

Reviewed: Dec. 5, 2003

EXCELLENT and EASY!! I used frozen baby carrots and added some leftover cooked rice. Great taste and no fuss.

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4 users found this review helpful

Reviewer:

SNUGGLES31

Reviewed: Apr. 9, 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!

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22 users found this review helpful

Reviewer:

JULIENNES

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Paramus, New Jersey, USA

Reviewed: Jan. 28, 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!

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7 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Nov. 9, 2002

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.

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29 users found this review helpful

Reviewer:

DREGINEK

Reviewed: Jun. 22, 2000

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.

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11 users found this review helpful