Reviewed: Nov. 26, 2003

I thought this was extremely bland. There's only so much you can do with 'pepper to taste', so I added some poultry seasoning. That still didn't do it, though improved it. In the end I added a bit of salt to my bowl and that seemed to add just one extra kick it still needed. Considering the blandness I don't see where all that butter added flavor, but a lot of fat, so if I had it to do over, I think I'd also cut the butter back and add some more bouillon. Only reason I didn't rate it lower is cause it's a good basis, but definitely needs some work, and I happen to like how thick it was. Update: Made this again later, adding 3 t. poultry seasoning, a hair of salt, cut the butter in half & added another bouillon cube. This made a pretty good cream soup.

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Erimess

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2003

I loved this soup after I made a few changes. I added Uncle Ben's Brown and Wild Rice instead of white rice. I also added a bit of marjoram and rosemary. I also added chopped carrot. Although it was a bit thick for a soup, it was just how I like it. Will make again.

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bon apetite

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Reviewed: Feb. 9, 2003

My family loved this recipee but after reading the reviews I changed a few things. Instead of boiling the chicken I cubed it and browned it in olive oil. I then made the roux in the same pan that I browned the chicken in. I also added 1/2 teaspoon each of crushed rosemary, thyme and marjoram. This is a new family favorite for a cold winter day. Thank you Nell!!!

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JILLAYNE

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Reviewed: Jan. 2, 2003

Pretty good soup...my boyfriend really enjoyed it (he liked the fact that it was a creamy soup that for once, didn't call for cheese)! I added 1/4 cup chopped carrots at the beginning, used 4 chicken bullion cubes, and 1/2 tsp salt. At the end, to get the consistency that we enjoy, used 2 cups of milk instead of just one and sprinkled some dry parsley flakes overall. This soup DOES need something to spice it up a little more, but I'm not quite sure what. Overall, easy and tasty soup...as it was completed in about 25 minutes! Thanks Nell.

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DREGINEK

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Reviewed: Nov. 18, 2002

This recipe is a new staple at our house. It is so simple to make and so downhome good. I usually use leftover roasted chicken.

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MARKVON

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Reviewed: Jun. 4, 2002

This soup is very thick, but it tastes great. I used a little extra bullion, milk, and my favorite seasonings (including salt).

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ASHLEY STAY

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Reviewed: Sep. 25, 2001

This recipe is VERY plain, but gives a good basis to start with. I added other veggies and spices to make it more flavorful. One hint is to stay away from plain white rice. The soup took was very thick from the starch. I ended up adding more boullion to the soup when eating it as a leftover.

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