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This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.—Kathy Schrecengost, Oswego, New York
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 189 calories, 16 g fat (9 g saturated fat), 41 mg cholesterol, 1,085 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Garlic Soup in Taste of Home February/March 2001, p6
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on May. 07, 2011 by deannacollin
Everyone loves this soup when I make it. I leave the chicken in and add barley to make a main course meal. I serve it with delicious, moist tea biscuits.
Reviewed on Jul. 06, 2010 by katlaydee3
Excellent soup. I loved this recipe.
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