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Chunky Chicken Vegetable Soup

Chunky Chicken Vegetable Soup recipe
photo by:kraft
This smart soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and fresh veggies that would make your grandma proud.
time
prep:
25 min
total:
25 min
servings
total:
5 servings, 1 cup each
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posted:
12/17/2007
This was awesome. My husband hates chicken and rice type soup and he really liked this. I love it as well. It is great for a winter dinner.
posted:
12/4/2007
This soup is tasty! Id use noodle next time instead of rice because the rice absorbs the juice.
posted:
11/5/2007
season the chicken with italian seasoning while it cooks---- makes it twice as good!!
posted:
11/4/2007
This was so easy to make. I put in extra rice and it made the soup thicker (almost a gumbo) It reminds me of the soup my grandmother used to make.
posted:
9/1/2007
Made this two times and both times was great. But since I like spicy food, I would have preferred it a little more spicy. Overall a good and simple recipe.
posted:
6/12/2007
Light enough for summer but tasty enough for an entire meal.
posted:
6/5/2007
Very good recipe, but I did tweek it a little. Instead of rice, I put in about half a jar of Great Northern Beans, and I thickly chunked up an onion and cooked it in the pot with the chicken. I used a little garlic powder, and also didn't use fresh parsley, but added some sprinkles of dried parsley leaves, and added some fresh baby spinach leaves. I used celery, broccoli, and carrots for my veggies. Very good tasting recipe, will definately make again! Thanks Kraft!
posted:
5/29/2007
Loved this easy recipe. I added some carrots, cut up potatoes, pieces of green pepper, and some thinly sliced onions. I also added some medium egg noodles and cilantro instead of the rice and parsley. It was so good and quick to make. My husband loved it.
posted:
1/29/2007
I converted this recipe to the crock pot--browned chicken in olive oil, cut into smaller pieces and put in a crock pot--deglazed my pan with chicken broth and cooked all root style vegetables until the broth boiled--put this in the crock pot and ran it on high for one hour-then on low for 5 more hours. I blanched all quick cookin vegetables and put them in the crock for the last hour along with cooked rice. I do not care for minute rice, so used left over cooked rice. I doubled the recipe so I also had left overs.
posted:
12/18/2006
I used a mix of frozen & fresh vegetables -whatever I had on hand. It was very good! A nice change from the traditional chicken noodle.
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