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Recipe Summary test
Ingredients
2
Original recipe yields 2 servings
Directions
Nutrition Facts
Per Serving:
150 calories; protein 17.1g; carbohydrates 10.8g; fat 4.6g; cholesterol 41.4mg; sodium 288.5mg. Full Nutrition
Most helpful positive review
I was sat with one chicken breast and an empty stomach, 20 mins later I was eating the best soup ever! I omitted zucchini as I have always hated it and added one medium diced potato. I used half a chicken stock cube (Knorr) for the broth base. Although this would feed two, it was all the better for being just one! I polished off the lot and it tasted great. When I told my husband what I had for lunch he promptly looked around and said "Where's mine?". I have promised to make it for him and the kids. Can't praise this simple soup enough and the garlic just added that necessary kick. Great! Read More
Helpful
(260) Most helpful critical review
another idea would be to take the leftovers from a whole roasted chicken set them aside and simmer the carcus for 90mon. Remove all the bones then add in your veggies noodles spices etc siminer another 10 then put in the chicken meat just PRIOR to serving Read More
Helpful
(29) Reviews: Most Helpful
I was sat with one chicken breast and an empty stomach, 20 mins later I was eating the best soup ever! I omitted zucchini as I have always hated it and added one medium diced potato. I used half a chicken stock cube (Knorr) for the broth base. Although this would feed two, it was all the better for being just one! I polished off the lot and it tasted great. When I told my husband what I had for lunch he promptly looked around and said "Where's mine?". I have promised to make it for him and the kids. Can't praise this simple soup enough and the garlic just added that necessary kick. Great! Read More
Helpful
(260) 
We made this twice within the same week. We had guests up the first time and it was fantastic. We added noodles and removed some vegetables. I would reccomend this recipe to anyone who is looking for a great chicken noodle soup. Modify this recipe to your desire. Read More
Helpful
(195) 
I doubled this recipe for dinner and used chicken bouillon in the water I used to boil the carrots and potatoes in (which I added to make it hardier). I cut up half a zuchini and sauteed it in a pan because I think it adds flavor. Our family had eaten roasted chicken the night before so I used the left over chicken from the bones in the soup. I also spooned all the juices from the dish in which I baked the chicken into a jar and stored it in the fridge. When the vegetables were nearly done and I was adding the chicken and sauteed zuchini, I also added the broth! Delicious. My husband and I devoured the soup with a whole fresh baguette and butter! Read More
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(173) Advertisement
Excellent dish! After reading the reviews I added potatoes onions and egg noodles. I will definitely make this again _ Read More
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(83) This was a good recipe. It is similar to the soups that I normally make. I added some potatoes a little salt and pepper some celery extra chicken broth and a little extra water. It turned out great. Read More
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(57) Yummy! I used frozen roasted veggies...zucchini, yellow squash, red pepper, and sweet onion and added a potato and a pinch of herbs (that's the name on the bottle). Fantastic easy soup! Thanks for the recipe! Read More
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(34) Advertisement
another idea would be to take the leftovers from a whole roasted chicken set them aside and simmer the carcus for 90mon. Remove all the bones then add in your veggies noodles spices etc siminer another 10 then put in the chicken meat just PRIOR to serving Read More
Helpful
(29) 
Fast and easy. I used chicken broth instead of water and celery since I didn't have zucchini. I used chicken bullion granules and a little freshly ground black pepper. I added some egg noodles and it was a hit. Read More
Helpful
(28) 
