Recipe by: USA WEEKEND columnist Pam Anderson
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this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. ...
This was just okay. Usually soup is even better the second day but no one seemed interested. Bummer.
this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. ...
Delicious soup base! I add onions, carrots and a few spices when simmering, and simmer it at least twice as long as the recipe recommends. And I don't bother sauteeing the carrots and onions b...
I've tried several chicken soup recipes and this one was by far the absolute best. The only thing I did differently was that I cooked a whole chicken rather than buying a pre-cooked store-bough...
Excellent - I add a bay leaf, and hand ful of parsley, and a few cloves of garlic. For a super simple soup, I just add mixed frozen veggies to the strained broth, throw in a some egg noodles, a...
This is a really great soup recipe. I made it exactly as written and it came out fabulous. I also used this as a base to make Chicken Tortellini Soup With Zucchini and Tomatoes. Fabulous!
This is the first time I've ever made chicken soup "from scratch." I loved how easy it is and it is so good! A good fix for a quick dinner or for a sick family member.
This was a great way to make chicken soup when you don't have a lot of time. I ended up simmering for a little longer (about an hour.) Had leftover chicken from the other night and was not sur...