This is a simple to make chicken soup that is packed with vegetables and tastes great. It's relatively low in fat and high in taste.
Also great as crock pot soup! I did not cut or saute the chicken first because I like to throw it in and be done! I put in three whole boneless skinless chicken breast on the bottom, sprinkled with my favorite spices, mixed pepper and a little red pepper flakes, basil, then topped with everything except the broccoli, cauliflower and spinach. I let it slow cook for 5 hours, then removed the chicken which fell apart on its own to cut into bite size peices, which could be done with a fork, then threw the chicken back in with the brocc, cauli, and three times more spinach since I love it and let it cook for another hour or so. I'm keeping this one in the archives. Thanks for the great idea. Oh yeah, I also only used one can of chicken broth instead of the 4 cups because that's all I needed to make enough broth to cover my ingredients. - 27 Jan 2009 (Review from Allrecipes USA and Canada)
yum!! this soup is sooo wonderful! my only problem was that i sort of measured the amount of chicken, but did not measure the veggies at all, and i'm always far too generous with the veggies--my soup ended up being a vegetable soup with just a few random pieces of chicken floating around, but it was still incredibly good. i used all the veggies listed, plus added a bit of zucchini. i used waaaay more spinach though, because it cooks down so much, and it ended up being my favorite part. instead of fresh tomatoes, i used 1 can that was pre-seasoned with basil and oregano, then i added freshly ground pepper (red & black), oregano, and some italian seasoning to the soup. i wanted to make a baguette or focaccia to serve with this, but didn't have time, so to make this heartier, i cooked about 1/2 cup (dry) of brown rice and added it with the spinach at the end. i can't wait to finish off those leftovers-- and then make this again! - 14 Mar 2006 (Review from Allrecipes USA and Canada)
This was a wonderful recipe, though I admit I didn't follow it to the letter. I used a whole chicken cut up(not boneless/skinless), then deboned and deskinned my chicken and used the broth from that to prepare the soup. I used more vegetables, pretty much doubled the amount in the recipe, and did not use hot sauce because my tots would not go for it, and this soup was a HIT! It was very, very hearty and very tasty. Served over rice or noodles it is perfect for small children who in our home generally don't like soup. Defintely a keeper and we'll have this again and again. Thanks for this wonderful recipe! - 10 Mar 2007 (Review from Allrecipes USA and Canada)