Chicken Vegetable Soup with Potatoes
Total TimePrep: 10 min. Cook: 40 min.
Hubby wasn't wild with the Italian seasoning. He guessed what was in it - Rosemary? Thyme? He dislikes those two. I used 40 oz. of chicken stock, roasted chicken, added Better Than Bouillon Chicken Base and a little leftover gravy. It was passable but I've made better chicken soup.
Loved it! Great taste and pretty simple to make (I doubled it to feed 6). I like soups with a decent amount of broth so I added more chicken broth to the recipe. Mine came out a little too salty. I guess it just depends on your taste preference since the other reviews say the opposite. Overall, warm, yummy, and satisfying!
Two things needed to be changed when I made this recipe: the amount of broth and it needed salt (probably what the previous reviewer is needing). I used leftover cooked chicken and turkey so I didn't follow the directions exactly, but I don't know how that would compensate for the miniscule amount of chicken broth. I added at least 1 1/2 cups more. I probably added at least 2 tsp salt. It tasted much better than I was fearing. Next time I chop the onion since I don't like long pieces of slimy onion in there.
Taste was bland. I would make it again but it would need something to punch up the taste.
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