Posted: 10/1/2009 5:49:18 PM
Excellent for a quick meal! I add 1 tablespoon of cornstarh to the chicken broth because I personally prefer a thicker soup. Serve with cornbread and dabble some sour cream on top of soup.
Dawn D! said:
Posted: 11/12/2008 9:14:45 AM
Absolutely awesome....Easy, quick and delicious! I made this /w chicken fajitas and it was a great and easy match. I cooked the chicken once and used it for both dishes. Just be careful not to let the soup sit on the heat too long because the pasta will continue to expand and absorb all the delicious broth/liquid. It's better to remove from heat and warm later if needed. I love receiving all of these wonderful recipes and my family loves me making them. Thank you Pillsbury!
Posted: 10/19/2008 9:59:28 PM
I have made this soup several times now, and love it - you can easily cut this recipe in half as it makes a LOT of soup. The fideo pasta works well, but this recipe gets even better when you substitute 1-2 cups of cooked white rice at the end instead of the pasta - the consistency is better with the rice than with the pasta, and it seems to fit the "enchilada" theme much better. This soup is great topped with the onions and cheese, as well as sour cream and jalepenos.
Posted: 4/17/2008 3:16:07 PM
My all-time favorite Bake-Off recipe!!! I agree totally with remarks made by the other reviewers and can only add a couple of my own. 1st: If available in your area, use the really short “fideo vermicelli” – in little bags or 5-ounce boxes. 2nd: Take my advice and make this super-simple FANTASTIC recipe on a regular basis! I cook just for myself, but leftovers are out of this world when made with combo white & dark chicken. (A wonderful dish to give for condolences, welcoming new neighbors, etc.)
Posted: 1/31/2008 11:04:06 AM
This recipe was great! It was extremely quick and easy to prepare. The only note I have is to break the pasta into SMALL pieces. I broke mine into thirds and it kept slipping off the spoon because it was too long.