Just like chicken noodle soup, but with potatoes instead of noodles!
A great recipe for those that do not care for complicated tastes including my husband and grandkids.
Read MoreA great recipe for those that do not care for complicated tastes including my husband and grandkids.
This is a very simple, and very good recipe, that I believe is easily tailored to how you like your chicken soup. Making the recipe as-is, it still tastes great. However, I like my chicken soups a bit more 'herby' so I added in some dried thyme and rosemary. Other than that, I made as written. The potatoes are a great addition--they really add a nice flavor and texture to the soup. I would definitely make this again. Thank you for the recipe!
Easy to pull together. Used more onions and had truffle salt and substituted celery seed as I had no celery.
I followed the recipe and then added a can of cream of onion soup. It thickened the broth and added great flavor!
I goofed a bit with the order of adding the potatoes. I had made my own veggie stock and used that which is always a good thing. I added a beefsteak tomato that was sitting in the fridge along with a about 3/4 cup of frozen peas, then a 10 oz can of petite cut roma tomatoes with its juice. Last, i added a whole can of premade biscuit dough. i cut each one in fours and topped the soup in the last 10 mins so we had cheaters dumplings. SOOO good!!
I threw in a can of Budweiser left over from last summer, some thyme and rosemary, green pepper, and some brine from an olive jar. (Most things I make end up Stone Soup.) I browned the chicken in turkey grease from thanksgiving, which I keep in the freezer; it gives chicken dishes a nice flavor.
It was a good basic; but needed a lot of seasoning to be delicious. I added some poultry seasoning, some chicken fat and more salt and pepper.
