Chicken Soup

Chicken Soup

66 Reviews 11 Pics
Recipe by  Anika

“Anika's chicken soup. Good for body and soul!”

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Adjust Servings

Original recipe yields 2 servings



  1. Put cooked chicken meat and water in a large pot and bring to a boil.
  2. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes.
  3. Add the chicken broth and simmer for an additional 5 minutes. Serve.

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Reviews (66)

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I was sat with one chicken breast and an empty stomach, 20 mins later I was eating the best soup ever! I omitted zucchini as I have always hated it and added one medium diced potato. I used half a chicken stock cube (Knorr) for the broth base. Although this would feed two, it was all the better for being just one! I polished off the lot and it tasted great. When I told my husband what I had for lunch he promptly looked around and said "Where's mine?". I have promised to make it for him and the kids. Can't praise this simple soup enough and the garlic just added that necessary kick. Great!



We made this twice within the same week. We had guests up the first time and it was fantastic. We added noodles and removed some vegetables. I would reccomend this recipe to anyone who is looking for a great chicken noodle soup. Modify this recipe to your desire.



I doubled this recipe for dinner and used chicken bouillon in the water I used to boil the carrots and potatoes in (which I added to make it hardier). I cut up half a zuchini and sauteed it in a pan because I think it adds flavor. Our family had eaten roasted chicken the night before so I used the left over chicken from the bones in the soup. I also spooned all the juices from the dish in which I baked the chicken into a jar and stored it in the fridge. When the vegetables were nearly done and I was adding the chicken and sauteed zuchini, I also added the broth! Delicious. My husband and I devoured the soup with a whole fresh baguette and butter!

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Amount Per Serving (2 total)

  • Calories
  • 150 cal
  • 8%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 289 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Cheese and Broccoli Chicken Soup


next recipe:

Rosemary Chicken Noodle Soup