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Reviewed: Nov. 21, 2008

Loved the taste! Clean and 'chickeny'. I thought this was too little chicken for too many veggies though, so I doubled the chicken and pretty much cut the veggies ratio in half. Tasted heavenly :-)

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Reviewer:

julymist


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Reviewed: Feb. 11, 2005

I browned the chicken first, after cutting it up in small pieces (I only had breast meat). I used a tsp. of olive oil. I thought it was very flavorful and simple. Great for the cold winter Michigan days.

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Reviewer:

Kathygram

	Cooking Level: Intermediate Home Town: Kalamazoo, Michigan, USA
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Reviewed: Nov. 5, 2004

This made way more than 3 servings and tasted pretty blah to us.

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Reviewer:

B.L.


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Reviewed: Jan. 25, 2004

I quite liked this simple and hearty recipe. It's very good for a chilly evening. However, the turnip adds quite a bit of flavor, so if you don't like turnips, you might not enjoy this recipe. I used Yukon Gold potatoes with the peel still on. It was quite good that way.

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Reviewer:

Suzanne


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Chinese Chicken and Potato Soup

Reviewer:

julymist

Reviewer:

Kathygram

Reviewer:

B.L.

Reviewer:

Suzanne