This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic pantry items, you can prepare this version in about 10 minutes. Served with salad and toast, it also makes a great lunch. From the book"Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
I followed the chicken soup with rice recipe with a few exceptions. I added a stalk of celery, parsley flakes (2 tbl), 6 c Swanson low sodium chicekn broth, 1 1/2 c white rice, 2 sauteed chicken breasts shredded into small pieces. Prep time time was about 30 monutes. Cook time was about 45 minutes because I cooked each set of ingredients a little longer than suggested. The soup was delicious and the best chicken soup I've ever made! Thank you for this quick and easy recipe!