Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

My husband has developed this; it's a nice change from noodle soup when you're feeling under the weather. It is quite mild and satisfying. Notes: this can be made in one pot, but my husband prefers to use two. I like to use vegetable juice (which I save and freeze from other meals) instead of the water.

Ingredients Nutrition

Directions

  1. In medium pan put chicken and part of water; boil twenty minutes.
  2. Put all other ingredients in large pot.
  3. Add chicken to vegetable pot, with its broth.
  4. Bring to a boil.
  5. Cover and simmer 45 minutes.
Most Helpful

Excellent and easy recipe...one change, though. I found the 1 tsp. of pepper to be too much for my taste, so you may want to start with less pepper and work your way up. To solve the problem of too much pepper, I added three more cups of chicken broth to the soup.

Jana Frary May 13, 2003

So simple, so healthy, and delicious! Sometimes the best recipes have only basic ingredients. I made it exactly as written, just to see what it was like -- your husband came up with a winner. This is now my go-to recipe for chicken soup when I don't have egg noodles in the house. Thanks!

KLHquilts December 03, 2011

Wonderful recipe! It has become a staple in our house. Just as it is or Mexican style...add 1 can of green enchilada sauce, substitute cilantro for the parsley, and add a dash of cilantro. Top with grated cheese and sour cream. Yum!

hannahamil January 11, 2010