8 Reviews

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.

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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!

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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!

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hannahamil January 11, 2010

My family loves this soup! I always add fresh garlic, but other than that it's great as it is.

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Neorn3 November 27, 2009

This soup turned out well! I used better than bouillon instead of bouillon cubes. I also cooked the chicken with two cloves of garlic and then removed the garlic cloves once the chicken was cooked. Thanks for sharing!

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Army Spouse January 08, 2009

After tasting the soup to see how the seasoning was I added a few shakes of poultry seasoning which then turned it from yum to yummy! I liked the addition. I recently discovered frozen chopped herbs (www.daregalgourmet.com) so used frozen parsley instead of dried. No more wasted fresh herbs and food looks "fresher" than when using dried herbs. I can't wait for my hubby to come home so we can eat! :) Thanks SiouxzQzz!

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TracyDeer January 28, 2008

Great Recipe! I doubled the recipe and also added a little minced garlic (as any good Italian knows, garlic will cure what ails you). The soup was a hit!

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d.valler November 10, 2007

Quick and easy soup recipe. I did throw in a handful of frozen peas and some fresh mushrooms.

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mellen2 November 13, 2003
Chicken and Rice Soup