Reviewed: Sep. 15, 2008

A great comfort food and perfect for a rainy day. I love soups anyway, but this one was quick, easy and fairly inexpensive to make. I liked that it was easy on the stomach and YUMMY too!

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7 users found this review helpful

Reviewer:

MonaT33

Living In: San Antonio, Texas, USA

Reviewed: Oct. 12, 2008

Interesting variety of ingredients that work well together!

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3 users found this review helpful

Reviewer:

Janet

Cooking Level: Intermediate

Reviewed: Nov. 11, 2008

This is the perfect recipe if you want a change of pace. One of the few recipes where I wouldn't change a thing. My daughter thought more spinach would have been great.

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1 user found this review helpful

Reviewer:

kathykatey

Reviewed: Feb. 9, 2009

This was the greatest recipe for soup I have ever had!!! I omitted the garbanzo beans, red peppers, and parmesan cheese, which took the calories per cup down to 150 - I think it's the olive oil that makes it taste so good, and if you're using bouillion, I highly recommend "Better than Bouillion" - lower in sodium, and tastes more like real chicken broth straight from the stock pot!

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27 users found this review helpful

Reviewer:

summer

Reviewed: Sep. 29, 2009

I added a roma tomato and a tsp of sundried tomato paste, and then pureed the entire thing for my baby. He Loved it. Capscicum addition was a great idea.

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3 users found this review helpful

Reviewer:

Monica Batra

Reviewed: Oct. 10, 2009

Delicious and very easy! I didn't bother to cool chicken and shred it - I just chopped it before cooking it. I used dried onion and dried cayenne, since they were what I had on hand; and I added a huge overripe tomato. It was just divine on a snowy night with a loaf of bread!

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2 users found this review helpful

Reviewer:

sonnet

Cooking Level: Intermediate

Reviewed: Feb. 7, 2010

This is one of the best soups I have ever tasted. I did the recipe as stated with two exceptions. 1. Did not add roasted red peppers. I might if I had them, but didn't. 2. Added 1 tsp of file powder 5 minutes from serving to thicken the broth just a touch. Thanks, not a chef!

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3 users found this review helpful

Reviewer:

PARABIANS

Cooking Level: Expert

Living In: Boyd, Texas, USA

Reviewed: Feb. 14, 2010

This was a great soup, I didn't have to add any extra salt even though I used a sodium-reduced broth. I reversed the ratio of water to stock for a stronger flavour but added more water than called for (needed the volume to cook up excess chicken which I stored for wraps later). I also grated the parmesan onto the individual bowls and topped with fresh green onion before serving. Great recipe with tonnes of protein, next time might take out one of the proteins and add noodles instead!

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1 user found this review helpful

Reviewer:

EntoChick

Reviewed: Mar. 2, 2010

This soup is packed with nutrients. It was a huge hit with my husband. I made a few changes, and it came out great. I used 3 cups of chicken stock and 3 cups of water (rather than 2 and 4, respectively), a little more chicken than recommended, and a 25-oz can of chick peas. Instead of 2 potatoes, I chose 1 russet, 1 golden yukon, and 1 sweet potato for variety. I left out the red pepper and Parmesan cheese, but added the rest of the ingredients as written. To make the meal special, I served the soup in whole-wheat sourdough bread bowls.

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1 user found this review helpful

Reviewer:

RREDDI

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 3, 2010

This is a great recipe! I used tofu in place of the chicken, and went without the beans. It was very tasty and I'll definitely be making this again! :)

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1 user found this review helpful