Chicken Soup

G.,
My mother makes delicious chicken soup.....my whole life, but what a chore! A few years ago I bought a huge can of swanson chicken broth, threw in some already cooked chicken and a few carrots and served to my family.......including my mother. Everyone thought it was great and no one could tell it wasn't homemade.
LOL!

Like the other poster, we try to keep chicken stock on hand. But I have used this one in the past and it was pretty good. (If I remember correctly I did not have any veggie stock and just added another can of chicken broth in it's place.)

http://allrecipes.com/Recipe/Quick-and-Easy-Chicken-Noodl...

Here's a recipe I like to use. I usually have either some left-over cut-up chicken or chicken breasts in the freezer that I use. I also use dried parsley, if any, and I don't add the saffron. We really like it -- hope you do too.

Pennsylvania Dutch Chicken Corn Soup

6 C chicken broth 2 t salt
¼ C chopped onion ¼ t pepper
¼ C chopped parsley ¼ t saffron,optional
10 oz frozen whole-kernel corn 3 C egg noodles
¼ t sugar 2½ C cut-up cooked chicken

Simmer chicken broth, onion & parsley 15 min. Add corn, sugar, salt, pepper, saffron & noodles; simmer 15 min. Add chicken; heat 10 min.

Makes 6 servings

Do you have chicken stock? I keep some homemade chicken stock handy. If not, do you have chicken bouillon cubes? You could use that and season with onion, garlic, etc to your taste.

It might not be as good without the chicken in it but you could get some decent flavors. Also check out allrecipes.com and the foodnetwork.

I've got a pot of chicken on for stock right now for my dinner tonight which will be chicken bouillabaisse which is AWESOME, but a lot of work. I got it from the Ina Garten on the food network. I love cooking and coming up with new things.

Good luck.