Chicken Veggie Soup
Total TimePrep: 25 min. Cook: 5 hours
Makes7 servings (2-3/4 quarts)
This soup is delicious! I made it exactly as written with the exception of adding more chicken (used about 2lbs. Cubed chicken breast). I would do this again next time, still plenty of liquid! We topped our bowls with Parmesan cheese and had warm bread and butter with it. Almost like a stew. I cooked it on low for about 8 hours because i was at work and it was perfect. Enjoy!
Very good!! I added a few more veggies but kept pretty much to this recipe (which is pretty unusual for me!)
I skipped sauteing the veges for time, but I think I will do it next time.
I also used a rotisserie chicken. I think the next time I will add more barley. I also added in a zucchini.
This soup was very easy to make and delicious! Perfect for a cool weather meal.Very hearty and the flavors get better with time. This recipe is a keeper. Easy to tweek and make it your own.
Delicious soup. Instead of using the chicken breasts, I bought an already cooked rotisserie chicken from the Deli and shredded it. Turned out great.
Very good. I sauted veggies, but would skip this step next time around. Also added a couple stalks of celery and a bay leaf for flavor.
This is an easy, hearty soup that my family really enjoyed! I substituted a sliced zucchini for the mushrooms (b/c my son doesn't care for mushrooms) and, since I didn't have time that morning to saute the onions, peppers & garlic, I just put them in the slow cooker along with all of the other ingredients. It turned out beautifully - thick and very flavorful! I will definitely be adding this recipe to my collection.