Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

1 recipe Fast Chicken Soup Base

Directions

  • Prepare Fast Chicken Soup Base. Bring to a simmer.

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  • Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.

  • Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.

  • Final touch: Add salt and pepper, to taste.

Tips

Get the recipe for Fast Chicken Soup Base.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

83 calories; 0.2 g total fat; 0 mg cholesterol; 24 mg sodium. 17.5 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2005
DELICIOUS and easy meal! My husband usually has three bowls full and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that makes it so much more flavorful than plain old canned broth. In addition to parsley I use thyme and depending on what's in my pantry/fridge I replace the white rice with wild rice or fine egg noodles add parsnips and celery eliminate the peas (not a fan). And I simmer it much longer than the 10-20 minutes recommended more like 2 hours. Serve with a salad and nice crusty bread or rolls and you have yourself a super meal!!!! Read More
(61)

Most helpful critical review

Rating: 1 stars
02/16/2010
I must be stupid but where's the chicken? Read More
(148)
32 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/24/2005
DELICIOUS and easy meal! My husband usually has three bowls full and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that makes it so much more flavorful than plain old canned broth. In addition to parsley I use thyme and depending on what's in my pantry/fridge I replace the white rice with wild rice or fine egg noodles add parsnips and celery eliminate the peas (not a fan). And I simmer it much longer than the 10-20 minutes recommended more like 2 hours. Serve with a salad and nice crusty bread or rolls and you have yourself a super meal!!!! Read More
(61)
Rating: 1 stars
02/16/2010
I must be stupid but where's the chicken? Read More
(148)
Rating: 5 stars
03/24/2005
DELICIOUS and easy meal! My husband usually has three bowls full and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that makes it so much more flavorful than plain old canned broth. In addition to parsley I use thyme and depending on what's in my pantry/fridge I replace the white rice with wild rice or fine egg noodles add parsnips and celery eliminate the peas (not a fan). And I simmer it much longer than the 10-20 minutes recommended more like 2 hours. Serve with a salad and nice crusty bread or rolls and you have yourself a super meal!!!! Read More
(61)
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Rating: 4 stars
07/20/2005
I just boiled my own whole chicken instead of buying a roasted one at the supermarket. That might make a difference in the flavor. I don't know. I used the chicken broth after I boiled the chicken and then strained it and added 3 more cans of canned chicken broth. Make sure you use dried thyme leaves and not ground thyme like I did. I have thyme growing in my flowerbeds I should have added that instead (oh well). I also added a little tarragon. My boyfriend liked it. I liked it to although we'll be eating chicken soup for days. Read More
(35)
Rating: 5 stars
03/10/2011
Hi I have a couple questions being that I am a very inexperienced cook. First do you add the rice cooked or uncooked? And do you simmer with the lid on or off? Responses are greatly appreciated! Thank you! Read More
(26)
Rating: 5 stars
10/19/2009
This is a keeper!! I didn't want to go to the store so I made alternates. I used 5 1/2 chicken breasts which I boiled and kept the chicken broth from it. I added a couple of Tablespoons of Chicken Boullion to the broth. And I used 3 quarts of broth instead of 2 quarts of broth and 1 qt. of water. I had left over spanish rice so I used 3 cups. And last but least instead of peas I used green beans. It's a winter dish and yummy. Read More
(22)
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Rating: 4 stars
12/02/2005
Very good. Boiled the carcas longer than recommended here. Will make again. Read More
(20)
Rating: 5 stars
10/19/2009
Made the soup base suggested. Added two small bay leaves left out the peas and ended up having to add an additional carton of chicken broth. Had been craving chicken and rice soup all week and this was perfect!! Read More
(17)
Rating: 5 stars
02/04/2011
This is the easiest soup to make and is SO GOOD! We have made with rice and with orzo pasta. Both ways are really good. I love the Fast Soup Base! Read More
(12)
Rating: 5 stars
05/29/2006
nice Read More
(10)