Reviewed: Feb. 11, 2009

This dish was a hit with my in-laws! I took several suggestions from other reviews. I added fresh bean sprouts, frozen petite peas, and soy sauce because I prefer hearty soups. The eggs worked very well and had the texture of tofu. Shitake mushrooms are out of season so I substituted with regular medium mushrooms. I even found premade chinese noodles and this cut the cooking time in half. My husband's grandmother asked me for the recipe and she took home a large bowl of leftovers. I will definitely make this again.

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Reviewer:

Roxy

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Reviewed: Nov. 3, 2008

Me, my husband and 3 kids LOVE this soup! I have made it several times. This recipe is a keeper!

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Reviewer:

Muffin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Frisco, Texas, USA

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Reviewed: Feb. 2, 2008

THX to you! I got 20/20 for my Cooking exam! thxthxthx :) Very tasty dish. Everyone please try this.

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FrostedBunny

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Reviewed: Jan. 28, 2007

I found it quite plain, and i think the chicken needed more flavour/texture. If i did it again, i would cook the chicken in a wok seperately with fresh ginger, then add it to the soup later. I would also use a couple of teaspoons of dark soya sauce as well.

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Reviewer:

Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Aug. 12, 2006

i LOVED this! i omitted the mushrooms (don't like them) and added some black pepper to kick it up a little, but it was delicious and even my hubby, who's not much of a soup man, had two helpings. easy and fast and yummy; definite keeper.

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Reviewer:

C. Miller

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Reviewed: Feb. 5, 2006

I loved this recipe and so did my family. This is a definate keeper. It is so easy to make and just adding the scallions and mushrooms made it seem classier. Yum!

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Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Nov. 18, 2005

i tried it and it was delicious, however i had to make a few changes. i took out the mushrooms, made the broth with the chicken in it as whole breasts took them out and sliced them. and when served the vegetables and noodles were served placed in the bowl raw. I also boiled the noodle seperately.

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Reviewer:

abitha

Cooking Level: Professional

Home Town: Beverly Hills, California, USA

Living In: Paris, Île-De-France, France

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Reviewed: Feb. 2, 2005

Too bland for our tastes.

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SEJENT

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Reviewed: Jan. 3, 2004

A very good, very simple recipe! I didn't use green onions because I forgot to pick them up! The recipe says to use one can of 14 oz broth, but I used 2 since the cans I got were about 10 oz each. It also didn't seem like there was enough broth anyway. I was scared of the mushrooms since I've never cooked with them before, but they were delicious. Same with the eggs in the recipe. Someone else said they left it out because it was "weird," but trying new things is whole fun of cooking! An analogy would be like trying on clothes, things on the rack might look great on you!

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Reviewer:

PINKSKITTLE

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Oct. 15, 2003

Delish!!!!

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DANIRN

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Reviewed: Jun. 26, 2003

I really love this soup. Pefect for lunch and much heartier than it looks. I added snap peas to it and doubled the noodles, but it's great in it's original form too!

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Reviewer:

CMCROUCH

Cooking Level: Intermediate

Home Town: Woodward, Oklahoma, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Apr. 24, 2003

My husband was sick with a very bad cold, so I thought I would try this. Very easy and very delicious. I doubled the stock and may double the chicken next time. I will also try it with tofu and I think that would be a nice touch. The noodles should be broken up into small pieces or else you're eating it with a fork and spoon.

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Reviewer:

DEBOUCHE

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Reviewed: Feb. 2, 2003

I used this as an inspiration and added what I had available...some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again.

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Reviewer:

AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 24, 2003

Easy to make and delicious. I added a can of water and did not add any egg and it was delicious. Next time I might add some more vegetables, like cut up broccoli.

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NKIMLEE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 23, 2003

I double everything except the noodles, and browned the chicken with garlic to give more flavor. I used 1 can broth, three cans water and two chix bouillion cubes. I though the egg was kinda wierd so I'd leave it out next time. Great flavored soup, served it with potstickers, but not something i'd make again.

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