Taste of Home and Martha Stewart offer simple, tasty chicken soup recipes. Martha Stewart's chicken soup is made from fresh ingredients, whereas Taste of Home's recipe uses frozen and canned ingredients.
To make Taste of Home's chicken soup, bring 2 cans of chicken broth and 1 tablespoon of dried onion to a boil. Reduce the heat and add 16 ounces of frozen mixed vegetables. Cook the soup for six to eight minutes, and stir in 2 cups of cubed cooked chicken breast and 2 cans of condensed cream of chicken soup. Heat through, and serve.
To make Martha Stewart's chicken soup, cut a 4 pound chicken into pieces and boil it with 8 cups of water and 1 tablespoon of salt. Skim the foam, and add 3 thinly sliced onions, 2 sliced celery stalks and 4 crushed garlic cloves. Reduce the heat, and simmer for 30 minutes. Remove the chicken breast, and add 6 sliced carrots, simmering for 40 more minutes.
Remove the remaining chicken, and discard the chicken back and wings. Cut the reserved chicken parts into pieces, and stir the desired amount back into the soup. Skim the fat off the soup, season with salt to taste, and serve.