Reviewed: Jan. 16, 2009

I don't know what I did wrong here. It was simply awful. It turned out to be a very thin potato soup with chicken and green olive floating in it. I added flour to thicken, but it just wasn't good. I would probably take the olives out completely, add salt, and have a broth based potato and chicken soup instead.

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andiyourastar

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Reviewed: Jul. 9, 2008

I thought I followed the recipe exactly but mine came out soupy and gross. I ended up giving the chicken to the dogs. Maybe it was something I did wrong but I wouldn't recommend this or make it again.

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Jan

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Reviewed: Mar. 27, 2008

Great & very easy recipe. Has become a regular favorite at our house-- thanks for sharing it!

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kprzy

Cooking Level: Intermediate

Home Town: Ypsilanti, Michigan, USA

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Reviewed: Dec. 10, 2007

I was very skeptical of this recipe the whole way through but the end result was yummy and tender. I ommitted the onion and accidently added the whole jar of olives but it still tasted great! The brine from the olives gives a nice salty taste. I didnt give it a 5 just because I wasnt too impressed with the finished look of it but it tasted pretty good.

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lil' nik

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2006

I should have believed the first review about it not being too salty! In fact...I will use the whole jar of olives AND all the brine next time (to be fair, we are HUGE olive fans). The potatoes really negate the salt...so it can take the extra olives! Great flavor. Made it with boneless, skinless chicken thighs. VERY tender! PS: The carrots were a great idea too!

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mwbarker

Cooking Level: Expert

Home Town: Luckey, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Mar. 4, 2001

I thought that the olives in this recipe would make it too salty or tart, but the sweetness of the onion balances it out nicely. I didn't have potatoes so I used baby carrots instead, and mixed a bit of cornstarch and water into the final few minutes of simmering to produce a rich and flavourful broth.

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