I really must say I enjoyed this soup. I mostly followed the recipe, but added a few spices to the onion/garlic/celery mixture. I baked two chicken breasts which I had seasoned with seasoned salt, a little poultry seasoning and a bit of bouillon, and after the chicken cooled, cut them up. Also, instead of thickening everything with flour or corn starch, I added a small can of condensed fat-free, sodium-free cream of mushroom soup and condensed fat-free, sodium free cream of chicken. In addition, I added a splash of white wine. Stirred everything up and let it simmer for 20--25 minutes or so. My oh my, a great meal on a cold evening.

Reviewed On: Nov. 19, 2011

I made this recently for a barbeque. I used frozen corn, uncooked, for ease of use, cherry tomatoes, halved, and red wine vinegar instead of white vinegar. Mixed everything and let sit overnite in fridge, which allowed the flavors to meld. We really enjoyed it and will definitely make this again.

Reviewed On: May 31, 2011

Simple to prepare, and delicious. I didn't change a thing. Great way to sneak in some veggies, too.

Reviewed On: Mar. 25, 2011