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5
out of 5
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Absolutely Delicious!,
October 15, 2007
By 3BearsMama
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"My husband, two teenage and daughters and my
2 1/2 year old daughter loved it!
I used my own stock from cooking the chicken, but to make it low-fat, you would need to cook the chicken ahead of time so you can refrigerate the stock in order to remove the fat (which will rise and get firm). I also added 1/2 of a yellow pepper along with 1/2-1 teaspoon of garlic powder, onion powder and black pepper to add a little more flavor.
Not only is this soup healthy but it is also colorful. We had bread with ours and it made a very satisfying meal for the five of us with leftovers too!
I think this is a soup that would be worthwhile making a double batch of and freezing half for a quick meal."
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2 of 2 people found this review helpful.
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