Chicken and Vegetable Soup

  • Whygal Posted: 12/04/12
    Worthy of a Special Occasion

    This is a good, quick soup -- great for a weeknight meal especially if you already have leftover chicken. I used ground thyme and added some crushed red pepper. I will try zucchini next time along with some celery.

  • mymomisgoodcook Posted: 01/04/13
    Worthy of a Special Occasion

    This is a great, flexible template for a chicken vegetable soup. It is easy to modify to what you like and what you have in the cabinets and the fridge. I too added celery and red pepper flakes. I also added cannellini beans and fresh kale. We are gluten free so I substituted brown rice penne from Trader Joe's. We have a full house for the holidays so I tripled the recipe. The local grocery store had a sale on boneless skinless chicken breasts so I sauteed the chicken in olive oil in the soup pot first, removed the chicken and then sauteed the veggies in the soup pot to capture the carmelization from the chicken. The soup was a big hit with my family.

  • eidothea1 Posted: 09/17/12
    Worthy of a Special Occasion

    I subbed the zucchini for the beans just because I like zucchini better. Other than that, I stuck to the recipe, it was quite good & I'd make it again. It wasn't really clear to me if the cheese was supposed to be sprinkled on top of the individual servings, but that's what I did & I think I made the right call. It was perfect for an early fall evening.

  • karenfar Posted: 10/09/12
    Worthy of a Special Occasion
    Huntington Beach, CA

    Good recipe but not a wow! I can't imagine using no-salt tomatoes. This soup screamed for more spice. If I were to make it again, I would use less orzo as it really sucked up the liquid. Okay for a weeknight family dinner - very easy to make.

  • jazzwood Posted: 09/24/12
    Worthy of a Special Occasion

    Wonderful flavor!!! I followed the recipe using whole wheat orzo so it took a few minutes longer to cook. Quick and easy. Will definitely add to the repertoire.

  • cherylou Posted: 12/04/12
    Worthy of a Special Occasion

    This was just okay. It was very filling which is good, but it was missing something, I'm not quite sure what though. Don't get me wrong, it was good soup but maybe not for dinner.

  • jennday1 Posted: 09/15/12
    Worthy of a Special Occasion

    This was fantastic! Only modification I made was to use ground thyme rather than fresh. It was fairly quick and the kids loved it too. Great flavor! Only issue I had was when I added the star pasta they sank to the bottom and stuck to the pan. They mostly scraped off though. Not the recipes fault. Will definitely be making this again!!

  • Snpvolmer Posted: 02/20/13
    Worthy of a Special Occasion

    Very quick (30-40 minutes) and easy! I added 2 celery stocks chopped, 2 Bay leaves, and a 1/2 cup extra chicken stock. Watch the amount of orzo, as it will tend to suck up alot of the liquid. My wife loved it, as did my fussy 4 year old. This will become a repeat meal! Have a few pieces of French bread on the side for dipping up the last bit of the broth.

  • ewyancy Posted: 10/17/12
    Worthy of a Special Occasion

    Really liked this recipe and so did the kids. Quick and easy! Great for a weeknight. Added celery to the carrot and onion also added a little shredded zucchini. Used pasta that was too big-it absorbed too much liquid and made the soup a little too mushy. I will use a smaller pasta next time.

  • laebrown Posted: 02/16/14
    Worthy of a Special Occasion

    I think the key to this was making my own chicken stock before assembling the soup - store-bought broth would not have been as rich. I'm gluten-free, so I subbed 1/2 a cup of brown rice in for the orzo. This is a very satisfying bowl of soup, and would be great with some Tabasco if you like spiciness. I wouldn't change anything else - quality of ingredients go a long way in making this fantastic.

  • Jenicus Posted: 01/05/14
    Worthy of a Special Occasion

    I loved this recipe although the store didn't have fire-roasted tomatoes, so I used regular diced tomatoes. I added a little Tabasco to give it spice. I will definitely make this again and try some different vegetables.

advertisement

More From Cooking Light