Reviewed: Oct. 30, 2009

This was VERY good! I only rated as 4 stars due to the lack of seasoning. I halved the recipe, increased the barley a little, and added 1 t. minced garlic, 3/4 t. salt, 1/8 t. each of pepper, sage, thyme, and basil. It gave it just enough flavor without overwhelming you. Without it I think it would have been fairly bland. My entire family REALLY liked it! Even my 5 year old raved about it saying "this is the best soup ever!" and he doesn't like soup! Very good! It will definately be made again! Thanks!

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Reviewer:

K

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Reviewed: Mar. 30, 2009

very easy and so nutritious ..added to my favorites,,

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SuperChef

Cooking Level: Professional

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Reviewed: Mar. 28, 2009

Tastes amazing! I cheat by buying a rotisserie chicken from the local market. I throw away the skin and toss the chicken into the water with the vegetables right off the bat. It cuts down on my cooking time. There's enough broth to satisfy my fiancé and I (he loves it, I hate it).

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Samara

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

Pretty tastey and filling soup.

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Reviewer:

Lori

Cooking Level: Beginning

Living In: Duluth, Minnesota, USA

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Reviewed: Mar. 19, 2009

Made this several times, delicious

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Reviewer:

SALLY

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 4, 2009

Yum, I tried this recipe and really enjoyed it! I did add a couple of tablespoons of fresh parsley and sage. The colors are really beautiful! I will make this again!!Thanks

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deedeebug95

Cooking Level: Professional

Living In: Austin, Texas, USA

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Reviewed: Dec. 27, 2008

We all loved this! I did add extra mushrooms. My husband even asked when I would make it again.

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monitevdd

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Reviewed: Dec. 1, 2008

Really really nice recipe, my family loved it. I also tried the crushed red pepper spice + I added some garlic salt. Was really good, thanks for sharing. This is a keeper!

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oranjewurm

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Reviewed: Nov. 15, 2008

This is a Great Chicken Soup.I just changed a couple things.I added 2 cloves of Garlic and Salt and Pepper. Instead of the Barley I used 3/4 cup of orzo. I also used a 3-4 lb Chicken and simmered for 2 hours instead of 1 hour before pulling the Chicken apart and then simmer again for 30 minutes before adding the orzo. Doing this gives you more than 3 hours of cook time and makes this an Amazing soup no matter when you eat it.

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Midnight Cookin

Cooking Level: Expert

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Reviewed: Jun. 23, 2008

Amazing soup - flavor was wonderful. Just what I was looking for. I followed the recipe exactly except that I grated all my carrots. The red bell pepper really added a nice flavour to the soup. thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

This is a terrific chicken soup. I doubled the amount of barley for a "fatter" soup. I also agree that it's better after an overnight in the fridge. It also freezes well. It's a keeper for us.

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Reviewer:

Jim B

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Reviewed: Mar. 6, 2008

At first my husband didn't want to add the barley, but when he did, he realized it added a wonderful texture to the soup. We like extreme flavors, so he added a lot of extra seasoning. All in all, a great soup.

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MTRoth

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Reviewed: Oct. 6, 2007

My family loved the soup. I just added a few extra ingredients--I added a head of garlic (chopped) and some cayenne pepper for a little kick. My 9-year-old liked it so much, he asked me if I could rate it above 5 stars.

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lykrauze

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Reviewed: Jun. 17, 2007

WOW!!!!!! Thanks for the explicit instructions! This is one of my family's favourite meals.

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yogamom

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

Very good! Just like mother use to make. Thank you.

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bobbypin

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Reviewed: Oct. 18, 2006

This is a great recipe and a fantastic fall meal! I changed a few ingredients, based on what I had in my cupboards and fridge. I used an orange bell pepper (instead of red); I added a cup of shredded spinach just before serving (extra ingredient---it wilts by the time people begin to eat it); I used about 5 frozen chicken tenders (instead of a whole chicken); I used fresh corn kearnels from one ear of corn (instead of canned or frozen corn).

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quickcooker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2006

This soup is definitely hearty; lots of vegetables and chicken but very bland. It is a good basic soup that can take many different directions depending on the blend of seasoning/spices added. By itself, it's just so-so.

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RETDITTO

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Reviewed: Jun. 10, 2006

This soup should not be eaten until it has been refrigerated overnight. The first day it was so/so, but the second day it was a wonderful, original blend of flavors.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Feb. 16, 2006

This is a great simple recipe for chicken soup. I find that poking an onion with whole cloves and adding it to the soup adds great flavour. Also, if you allow the broth to cool and refrigerate overnight, the next morning you'll be able to skim off any fat that has congealed on the surface and you're left with a great fat-free soup.

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BZMOM

Cooking Level: Intermediate

Living In: Sudbury, Ontario, Canada

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Reviewed: Feb. 13, 2005

This is a great chicken soup. I made it for my husband who is sick with a cold and it really hit the spot. I used only one onion but next time will try two as the recipe says. And I added salt and pepper and a little bit of italian seasoning. Also, I used chicken thighs since they were cheaper than a whole chicken and we like dark meat better anyway.My husband really raved about how good this was. Definitely a hearty chicken soup and a keeper!!

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35 users found this review helpful