Great hearty meal, especially when you're sick. I made it for my husband because he's been feeling so ill lately and he absolutely loves it. I halfed the recipe (since it's just the 2 of us) and made the following revisions: used 1/2 the amount of salt called for (think this should be adjusted depending on how much salt is in the poultry seasoning you choose); baked one large chicken breast with lemon pepper sprinkled on it at 350 until cooked all the way through and then diced up into the soup; substituted leeks for onions (not a big onion fan and prefer leeks for my soups); added same amount of carrots as celery and then sauteed carrots, celery, and leeks in butter prior to adding all other liquid ingredients; omitted cornstarch concoction since we like our chicken soup thin. Wonderful recipe and it makes great leftovers!

Reviewed On: Feb. 15, 2007

I always rate my recipes based on how fast my picky husband gobbles them up, and let me tell you, he LOVED this one! We even had leftovers for 2 more meals (just the 2 of us) and he NEVER eats leftovers! He even said the 2nd and 3rd meals were better than the 1st (think the flavors had more time to meld). I made this recipe exactly as written, using 1 Guinness bottle for the beer (I don't like to drink Guiness but I have 2 other recipes that I use it in and they turn out fantastic-- you absolutely cannot taste any beer once cooked). I also added sliced avocado on top when I served it. Definitely a keeper and great for a rainy weekend!

Reviewed On: Feb. 10, 2007

FANTASTIC! I made this a few nights ago and just finished the left overs today-- and my husband doesn't normally eat left overs! He said it was even better this time and all I did was heat it in the microwave! I had planned to make the meat sauce the night before and let it sit in the fridge until the next day like other reviewer's had suggested, but it smelled & tasted so good (had to taste test the sauce of course!) I decided to make it that night-- SO FLAVORFUL! A few changes I made: I halfed the recipe (since it's just the two of us) and made the lasagna in my 2.5 qt. corningware dish; I added half a jar of Rinaldi's "Olive Oil & Garlic" spaghetti sauce since we like our lasagna saucier (the original recipe is very meaty)-- it looked like SO much meat mixture, especially after I added more sauce, but I actually ran out before the final layer so I spread some more spaghetti sauce on the top layer plus the mozarella and parmesan cheeses. I even accidentally used too much salt (forgot to 1/2 it) and it still turned out fantastic! I think the added spaghetti sauce contributed to how flavorful ours turned out (other reviewers have commented that this is a bland recipe) but it's also important to use FRESH basil. This is a keeper!

Reviewed On: Oct. 16, 2006