Reviewed: Oct. 20, 2009

Great soup. Halved recipe & made my own broth by boiling chicken breasts with a bullion cube, some parsley flakes and dash of garlic powder. I made the roux in the pan with the sauteed veggies and like other reviewers was not satisfied with the thickness of the soup, so I added a few tsp of cornstarch. I also used about half of the cheese and ranch mix as was recommended and it had great flavor. Will def. be making again. :)

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Reviewer:

maude s.

Cooking Level: Intermediate

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Reviewed: May 9, 2009

First off I didn't realize what a huge batch this made. I should at least half the serving sizes next time. But let me just say that this, while being a thinner chowder, was one of the most delicious things I've made. The leftovers were great too!

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Apr. 26, 2009

We love this. I left out the potatoes and green beans, added peas and thickened to gravy consistency, used boneless, skinless thighs well trimmed and served over mashed potatoes. It was delicious. I have also tried it without the cheese and think it's even better. Thank you Okie for a wonderful, versatile recipe that doesn't include canned soup.

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Reviewer:

sandy

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Reviewed: May 12, 2008

Delicious. I didn't change a thing. I would certainly make this again. Great recipe, thanks OKIE

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Reviewer:

TNT

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Reviewed: Jan. 20, 2008

WOW my 3 year old and 6 year old loved this even my picky husband with soup ate 3 helpings. I did change a little made my roux first after sauting the onions and garlic together then slowly added the broth. then followed recipe and added frozen peas and corn and little round noodles. Awsome only used half of the ranch dressing but gave a great flavor. thanks will make again.

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