Chinese Chicken and Potato Soup Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Feb. 5, 2014
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Photo by StickySue

Cooking Level: Intermediate

Reviewed: Jan. 5, 2011
Perfect on a cold night. I found this looking for ways to use up the turnip we had in the fridge. I used the leftover vegetables that we had - so not exactly the same amounts. I used chicken stock instead of water and simmered for 45 minutes, adding a chopped up cooked chicken breast for the last 10 minutes. No need to cook longer than that - came out great; very filling.
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Photo by busymommy
Reviewed: Jan. 3, 2009
Very Tasty. I had some cooked chicken leftover so I simmered the veggies in chicken broth until soft and then i just threw in the diced chicken. This is one of those recipes were nature's ingredients are the star and nothing fancy is needed to make it a winner. My husband and children ate this up. Thank you for sharing!
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Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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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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Cooking Level: Beginning

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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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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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Reviewed: Jul. 28, 2002
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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