3 Reviews

Delicious! The chicken legs at the local butcher didn't look too appetising so I went with using two large chicken breasts, they were frozen so I only partially defrosted for dicing and added when it had come to the boil. Really is a great substantial soup with a nice combination of vegetables.

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Peter J August 01, 2009

Very good hearty soup! I made this as stated but with 700g of chicken breasts, which I took out of the soup after 20 minutes of cooking and refrigerated until 10 minutes before serving. I did skim the scum from the soup as it was cooking and added some pepper. Served with Tomato Basil Bread - by Hand or Bread Machine . Thanks for the recipe!

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Fairy Nuff September 04, 2008

For the most part, I made only half a recipe, but did use 1 leek, 2 cloves of garlic, 1 medium carrot, 1 medium potato, a lentil soup mix, 5 cups of chicken stock & 2 large chicken breasts, along with the other ingredients, of course, & seasoned it all with lemon pepper rather than S&P! Made into a very tasty, satisfying soup, which I served with a garlic infused (whole cloves!) multi-grain bread! Your recipe is definietly a keeper! [Tagged, made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #15]

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Sydney Mike April 24, 2008
Hearty Chicken and Vegetable Soup