Great soup on a cold winter night. I made a few changes. I doubled the recipe and increased a couple things: 1.5 cups carrots, 1.5 cups celery, 8 potatoes. I mashed all veggies but left some larger veggie bits for texture. I used chicken broth instead of vegetable and 2% milk instead of skim. I used the medium size velveeta and tore it into pieces so it melted faster. I served in bowls, topped with a bit of parsley and put a warm breadstick right in the bowl. Add milk when you reheat leftovers as the soup thickens. Rave reviews from everyone!!!

Reviewed On: Feb. 13, 2008

I made these with the Chicken Breast Pierre recipe from this site and they were a nice complement. While not fancy, they are a step up from plainly steamed green beans.

Reviewed On: Jan. 23, 2008

This is one of the easiest and best chicken recipes I have ever made. I had everything but the tomatoes on hand. I used a doubke can of diced tomatoes, poured out the excess liquid (after measuring to the listed amount needed) and added the additional tomatoes. I also used wheat flour and olive oil for health reasons. I didn't have Worcestershire on hand and substituted low sodium soy sauce and terikaki sauce. I served the chicken over a bed of brown rice and made the sesame green beans from this site. I already have this one in my recipe box!!!

Reviewed On: Jan. 23, 2008