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Reviewed: Jun. 26, 2008

This was easy and very good. I went out on a limb and used a whole bunch of turnips! This was a great way to get them by (into?) my kids - they thought this was "regular" chicken soup. Balance the bitterness of your turnips with carrots and a teaspoon of sugar. I don't like dill in chicken soup so I skipped that. My kids also liked not having celery in there - it was there but they didn't know because everything except some carrots and the chicken had been pureed.

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SMLFISH


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Reviewed: May 16, 2008

It is a good start but it seemed like it was missing something. I did add noodles but I still wanted more chunks. I think next time I will leave some carrots out from the puree. I also think chunks of tomato might be nice.

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cbranch16


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Reviewed: Apr. 8, 2008

We thought this was soooooo good! However, I didn't not use a food processer and left my veggies cut up instead, it was really great soup. Thanks for the recipe. The 2nd time I made it I took advice from Marta and tried adding cream cheese. I found it totally changed the taste of the soup and not for the better. Keep the recipe as it is and you won't go wrong. My family and neighbors love this soup because its sooooooooo awesome!!

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Carol

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Apr. 3, 2008

I didn't have any leek on hand and completely forgot to put in the onion and I used carcasses from whole roasted chickens that I had stockpiled in the deep-freezer. It came out great. I had never used parsnips or turnips before and find I like them! This is a keeper! Thanks!

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DeliriousMom

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA Living In: Brodheadsville, Pennsylvania, USA
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Reviewed: Dec. 7, 2007

GREAT RECIPE BUT - Bland to taste. Add 1 tsp sugar, dash of cayenne adn 2 tbsp or more of curry powder and you have a great soup!!

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Cook James


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Reviewed: Oct. 7, 2007

This was the perfect soup for my cold! Smooth texture but nice and brothy. I used 3 pounds of chicken thighs instead of a whole chicken. Worked great, plenty of meat. Highly recommend.

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PRICHJ


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Reviewed: Jul. 23, 2007

This is a time consuming recipe for sure. The chicken fell off the bone after an hour and a half, I ended up adding more dill to the finished soup and some frozen peas just to give the soup some more "body". I will definitely add cooked noodles for my kids and husband, it will make a hearty meal and best of all, the kids wont even know how many nutrient rich root veggies they just ate!

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TOADSTOOLPOND


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Reviewed: Jul. 18, 2007

When I tated the soup after following the recipe it was only 3 stars. After a bit of enhancement it was 5 star. I added a couple of teaspoons of chicken base and added soup pasta. The broth was wonderful! I will use this recipe from now on and add soup base, pasta and chopped vegetables for more flavor and interest.

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KALICEC


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Reviewed: Jun. 4, 2007

This was an excellent combo of vegetables and the broth had superb favor. I was not able to blend the veggies since i don't have a blender or processor, but it still came out really delicious. Also didn't have dill on hand so i used thyme. Will definitely make again.

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wannabebaker


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Reviewed: Feb. 17, 2007

This chicken soup had a very nice flavor. I have made it twice, once as called for and once with 1T sage and 3T chicken bouillion granules. It sure hit the spot when we all had colds.

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MAGGIE MCGUIRE


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Reviewed: Feb. 7, 2007

My wife and I agree - this is the best chicken soup we ever tasted! I added a package of frozen mixed vegatables and two hand fulls of pasta for a slight twist.

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Russ Meyers


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Reviewed: Feb. 3, 2007

The taste of some of the vegetables, i.e. parsnip, turnip, overpowered the chicken flavor. It certainly tasted "healthy". I will probably make this only when I'm really sick with the cold/flu. If you're looking for clear/light broth-based chicken soup, this isn't it.

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christina


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Reviewed: Jan. 20, 2007

Has great flavor when finished.

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bbq man

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Strasburg, Virginia, USA
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Reviewed: Aug. 17, 2006

I came down with a horrible flue a little while ago as did my girlfriend. This was the favourite recipe for chicken soup i found here and was a huge hit - nursed us both back to health - lasted about 3 days, only change i made was an extra leek - oh and i couldn't fid a bird over 3kg - but the 2.6kg on i found made it plenty meaty. Never tried the noodles etc - just good old crusty bread and it was fantastic - in fact about to make it again only 23 weeks later.

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Phoenix Rising

	Cooking Level: Intermediate Living In: Gold Coast, Queensland, Australia
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Reviewed: Jan. 29, 2005

This was a very good soup. My bf had been craving chicken soup for a while. I think this hit the spot! I did add some homemade Amish egg noodles to make it more filling and it may not have to be on the stove for the full two hours, the chicken fell apart before I could get it out of the pot. I will make this again! Thanks for sharing!

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ANNIEBOB2

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Nov. 13, 2003

This is such a comforting, wholesome soup. Don't leave out thing. Very good flavor. It is also nice with a block of cream cheese added to richen it up a bit.

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Reviewer:

marta


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