This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! —Julee Wallberg, Salt Lake City, Utah
This recipe originally came courtesy of my sister-in-law, who is from Mexico. But since she prefers her foods much spicier that we do, I've cut back on the "heat" by reducing the amount of hot pepper sauce.— Audrey Wall, Industry, Pennsylvania
Diners will ladle out praises all around the table when you serve this flavorful soup. "My husband and three sons can't get enough of it," says Maxine Pierson of San Ramon, California. "I created this recipe for a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings."
Meet the Cook: Even though I'm single, I make multiple servings of everything - as reflected in the name of my soup! Actually, that tendency's helped me get to know my neighbors. The local ladies have "adopted" me. They always volunteer to be my guinea pigs whenever I try out a new recipe or two. —Cheryl Trowbridge, Windsor, Ontario
Oregano really shines in this hearty soup from field editor Traci K Wynne, Denver, Pennsylvania. “It smells delicious while it’s cooking and makes a great lunch or dinner. You could use lima beans instead of the green beans.”
Always searching for new and different soup recipes, I came across a similar one in an old church cookbook and changed a few ingredients to suit my family's tastes. Now it's one of our favorites and I always get requests for the recipe. —Heather Persch, Hudsonville, Michigan