Chicken Soup
For Italian-style chicken soup, add a 2-inch rind of Parmigiano-Reggiano cheese and 1 bay leaf with the stock, then add 1 Tbs. finely chopped fresh flat-leaf parsley and cooked acini di pepe (peppercorn-size) pasta at the end. For Middle Eastern-style soup, use rice instead of pasta and add 2 Tbs. chopped fresh dill and 3 Tbs. lemon juice at the end.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Chicken Soup
Review 1 for Chicken Soup
NouveauChef
,Alexandria
,VA
April 2, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Mmm so cozy!
April 2, 2013
This soup is such a great comfort meal- especially for a southerner who is trying to survive Northern Virginia winters. I love it for any time of the year, but it is especially nice to curl up with on a cold day. This will not be leaving my recipe box.. ever. I usually roast a chicken and reserve the breast meat for the soup. I also put the leftover chicken caracas (picked of any extra meat) into the soup pot so that the bones can flavor the soup even more.
Pros: Yield, Quick, Good Value, Easy, Healthy, Adaptable, Will Make Again
Review 2 for Chicken Soup
CollegeBrea
,Princeton
,NJ
October 14, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Perfect Soup for a Chilly Day
October 14, 2012
I just made this soup in my college dorm with the leftover WS herb roasted chicken I prepared yesterday! This soup is perfect for this chilly, New Jersey weather, and the recipe yielded so much soup! I added some diced tomatoes and a bay leaf to the recipe. My roommates felt like they were at home with this chicken soup cooking on the stove top. I look forward to eating a nice, hot bowl of this soup tonight while I work on my studies.
Pros: Yield, Quick, Good Value, Easy, Healthy, Adaptable, Will Make Again