Reviewer:

LONNAJOE

Cooking Level: Beginning

Home Town: Liberty Hill, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 22, 2007

I used boiled chicken that I had frozen, used real bacon bits & I used mirin instead of sherry. Next time, I'll omit that bacon as it was unnecessary. This was a very satisfying soup, for as light as it was. I served this w/ Chinese Coconut Pudding for dessert. Thansk for the recipe William Anatooskin...we'll do this one again & again!

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Oct. 15, 2006

Fantastic! Very quick and easy to make. A big hit with my family

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Reviewer:

Rapunzel

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Reviewed: May 17, 2006

This was so tasty and easy. Tasted great two days later too. I ground the chicken which gave a nice texture. Served with fried noodles.

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Reviewer:

RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

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Reviewed: Apr. 21, 2006

I really liked this soup until I added the bacon - I didn't think it complimented the other flavors at all. I would definitely omit it if I were to make this again. The only change I made was to drizzle one beaten egg in at the end, to achieve that nice Egg Drop Soup look. Thanks!

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