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Reviewed: Nov. 1, 2007

This soup had good flavor, but only 3 stars because I expected it to be creamy, and after the 20 minutes of sitting it was still a pretty watery texture. Make sure your potatoes are diced pretty small or they won't "blend" well with the soup. And be generous with the parsley--it needs it for flavor. Other than that, pretty good.

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CHRISTINA241

	Cooking Level: Intermediate Home Town: Killingworth, Connecticut, USA Living In: Round Lake, Illinois, USA
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Reviewed: Jan. 21, 2007

this recipe was easily prepared and delicious. I did not use the chicken stock from cooking the chicken but substituted commercially made stock and left over chicken....awesome!

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NITA G

	Cooking Level: Expert Home Town: Bella Bella, British Columbia, Canada
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Reviewed: Dec. 14, 2006

I really liked this recipe but had to add more boullion because it just did not have enough flavor for me...but after I did it was great and my husband loved it too!

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HJN Chef

	Cooking Level: Intermediate Living In: Mesa, Arizona, USA
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Reviewed: Sep. 30, 2006

I omitted the parsley as I don't like it, used Lawry's seasoning salt instead of poultry seasoning as that's what I had on hand. I also made the soup first thing in the morning, and added the cooked pasta much later on in the day - the flavors had melded together really nicely. Thanks, Corwynn, for another great recipe!

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Caroline C

	Cooking Level: Expert
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Reviewed: Jan. 13, 2006

I thought this was alright...but nothing to write home about. I pretty much followed the recipe as written except I added carrots, used precooked chicken, and garnished with paprika rather than nutmeg. Leftovers the next day are more like a creamy pasta dish than soup. I'm not opposed to making this again but I'm not sure that I will, as it really didn't knock my socks off.

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RedRobynNAU

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA Living In: Chandler, Arizona, USA
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Reviewed: Oct. 28, 2004

This one one is really good! Perfect for cold night. It's quick to make as well. The whole family loved it. I had to add a bit more water because alot of the liquid got soaked up while standing.

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LALIPOP


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Reviewed: Jan. 12, 2003

This is good stuff. A lot like a clam chowder but without clams, which is great, because clams are the only part of chowder I don't like. Tasty. I prefer to saute the chicken until it browns so it won't disintegrate while simmering, and I leave it in rather than pick it out of the celery.

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MSCHLOCK


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Reviewed: Dec. 18, 2002

I experimented with this recipe and it truned out really well. This is the first time that I had ever made a cream soup and it turned out reall great. Everyone one loved it ! If you are learning how to make cream soups this would be a good one to try first.

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Reviewer:

ELIZABETH BROOKS


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