California Chicken Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 11, 2008
The chicken came out stringy and icky tasting, but other than that it's fine.
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Cooking Level: Beginning

Living In: Hoover, Alabama, USA

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Reviewed: Jan. 14, 2007
I made this soup tonight for my family. I'd have to say I was a little disappointed with it. First of all why add 3 cups of water to the chicken broth it just watered it down, I ended up adding some chicken bullion to it to bring some of the flavor back. Secondly adding the veggies the way stated in the instructions makes for some very over cooked veggies. I will make the soup again but next time I will not add the extra water, but extra broth. I’ll add the veggies the same time I add the tortellini and won’t have the soup simmer 25 minutes with the chicken before adding the veggies, 15 minutes of simmering is plenty before adding the veggies. I also added a handful of spinach at the very end just before serving, giving it just enough time to wilt before spooning it out into bowls. Some of my family don’t like Parmesan cheese so we just added it to our own bowls for those of us who wanted it. I think with these changes it will make a much better soup. I also have to say that I didn’t add the lemon pepper because I didn’t have any on hand, I just use ground black pepper.
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Cooking Level: Expert

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Reviewed: Jan. 10, 2007
Lori
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Reviewed: Oct. 27, 2006
My husband and I loved this recipe. I had a few changes I roasted a chicken. The chicken shreaded I liked the effect. I had to use dried tortellini so I added and extra can of chicken broth. The only change for next time is I will add another can of broth to add more liquid.
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Reviewed: Sep. 1, 2006
This is a delicious soup. I use chicken tenderloins instead of chicken breasts. The recipe calls for a 9 oz bag of tortellini, but I could only find 19(?) I added over half of a 19 oz bag and it came out great. When we ate it, we also added more parmesan cheese.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Hahira, Georgia, USA

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Reviewed: Jun. 4, 2006
This is a delicious and multi texture soup. You can use leftover chix breast instead of cooking it in the soup--great way to get rid of leftover chicken plus using fresh veggies make it healthy too. The before I broiled chicken breast with garlic pepper and olive oil for 15 minutes. It sat over night in the fridge, and I cut it up the next night for the soup. I added it last just to warm it up. Delicious!
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Cooking Level: Expert

Home Town: Richmond, Texas, USA
Living In: Katy, Texas, USA

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Reviewed: Jul. 18, 2005
Good but I felt like it was missing that special something to make it great. Needs more seasonings. Maybe some bacon too?
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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