31 Reviews

Delicious. I made this in my pressure cooker for 24 minutes. I used two raw chicken breasts and followed the recipe but used a half bag of frozen corn instead of canned corn. I think cream corn would be good with this too. I am on weight watchers and the recipe made 12 cups of soup/ 6 servings (2 cups per serving) and it equaled 4 points per serving. It was the first time I ever used butter in a soup recipe and it really gave the broth a good flavor . I also used fat free chicken broth. Will definitely make this again.

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food snob mom January 07, 2010

I doubled the corn and carrots to make this more hearty, and added an extra bouillon cube, added extra pepper to taste to add a little bite to it. Came out awesome! next time I might cut back on the thyme a tiny bit and add more oregano. I put whole chicken breasts in mine, and just pulled them out at the end and shredded them by hand, re-added the meat and let it sit on low for another 30 min to an hour for the broth to set in some in the meat. It's pretty crazy how easy this is to make, and if you have the spices etc handy its very cheap as well

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Edward Hicks September 13, 2014

Tried this because I didn't have any noodles and I'm glad I did! Good with rabbit. The homemade stock still had fat so I didn't add butter. Used Better than Bouillon. Added 3 diced yukon gold potatoes.

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sheepdoc October 28, 2012

I am a soup lover and this is my new favorite soup. I should have reviewed it sooner, I have been making this for a couple of years. Perfect for a cold day, just a comfort food. I try to eat very low carb if possible so I add a little more onions and celery for me and eat less of the carrots and corn, I leave most of those for my family. The flavor of the broth is wonderful!!! Thank you!

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bethjrhea January 19, 2016

I made this for my kids yesterday. It was delicious. I took the advice of others and doubled the vegetables. I also added some fresh pasta to the bowl and served the soup on top. It was really delicious. My kids loved it. My daughter expressed how she really liked the corn in the recipe. It gave it a sweet savory flavor. I will definitely make this again..

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klmedeiros64 October 08, 2015

As a personal preference, I added less corn, two cups of water, a bunch of baby potatoes, and parsnips and it turned out wonderful! definitely making this one again!

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Kailan September 29, 2015

Just a basic, yummy, healthy soup. Can't say it was hearty if made as written. It was brothy Actually. Loved the idea of doubling the carrots & corn.. (or just doubling all veggies). Or instead, using 1 cup less broth. We served it with cheese toast.. Pretty good! I think I will make it again.

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Serendipity Foodie May 04, 2015

This soup is the best!! I changed nothing, but I didn't have oregano or corn so I just made it without. For the chicken part, I put in 3 raw skinless chicken breasts, with the bone. I was looking for a delicious and hearty, easy to make low fat soup; this is it. This recipe is so good that I just had to create an account to rate it.

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Josephine S. January 24, 2015

Simple and delicious! I used olive oil in place of butter and omitted the bouillon. I meant to add egg noodles, but after coming home to the amazing smells I just couldn't wait! I'll probably add some to the leftovers, but this was perfect as is with a slice of bread and butter. The spices made the broth taste heavenly. I look forward to trying different variations of this recipe.

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Kree October 02, 2014
Crock Pot Chicken Vegetable Soup (Nothin' Fancy, Just Yummy)