Chicken soup from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 164) by Mark Bittman

  • celery
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute dill or cilantro for parsley. See recipe for suggested additions.

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Notes about this recipe

  • Eat Your Books

    Can substitute dill or cilantro for parsley. See recipe for suggested additions.

  • sturlington on May 01, 2013

    P129. Time to make: 20 minutes, more or less; suitable for weeknight cooking. This can be made with leftover cooked chicken or rice. It is a very adaptable recipe, with 4 variations plus 9 suggested additions. I made the Chinese-style variation, substituting bok choy for peas. The other variations are: with Vegetables; Mexican-style; and Chipotle. I reduced the amount of broth from 6 cups to 4; it served 2 with leftovers. The soup does need a little flavor boost, as it tastes somewhat bland.

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