Reviewed: Dec. 17, 2011

I made this last evening to have a for a quick lunch today. I left the vegetables in it and added the dripping from when I roasted the chicken. Only to get up this morning to a pot of mush. So before I can even eat this I have to add more broth or have a mushy casserole. Not impressed!!!!!!!!!

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Reviewer:

cottagemama

Reviewed: Dec. 12, 2011

While this soup was very tasty, it was a lot more labor intensive than I thought - specifically when it came to removing the chicken meat from the skin and bones.

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Reviewer:

MsWrite

Cooking Level: Intermediate

Home Town: Merrillan, Wisconsin, USA

Living In: Port Townsend, Washington, USA

Reviewed: Aug. 24, 2011

This was pretty good! Followed almost exactly ~ just used brown rice instead of white and cooked it in my slow cooker. My children gobbled it up.

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Reviewer:

GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

Reviewed: Mar. 2, 2010

Great recipe that my family loved- I kept the recipe the same and it turned out great!

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Shawnigan Lake, British Columbia, Canada

Reviewed: Dec. 25, 2009

I always make this after Thanksgiving and Christmas. With turkey. And freeze it to serve on cold nights when I don't really feel like cooking. You can dress it up with all kinds of stuff. Just use your imagination and tastse buds!

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Reviewer:

claudiapatx

Reviewed: Nov. 24, 2009

This was an absolutely delicious soup! My roommate had three bowls and couldn't stop raving about it. I did make a couple changes. I added a little bit of chili powder (three pinches or so) for some excitement and then four bay leaves (which I let simmer) to pull the flavors together. But overall, an amazing recipe

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Reviewer:

bspani

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 6, 2009

It is just what it claims to be a good soup for when your sick. It is bland but can be spiced up for the occasion. It's a good soup and I made it for my 7 year old who is home sick with the flu and he liked it. If your looking for a show stopper this isn't it but for a basic soup that is gental on the stomach I recommend this one.

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Reviewer:

MamaVal

Reviewed: Oct. 29, 2009

Good base for soup, but needs a bit more flavor. I kept veggies in the pot. For some reason my rice ended up absorbing all the soup and leftovers were more like a casserole. That was probably my fault!

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Reviewer:

Regina

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Reviewed: Oct. 15, 2009

I give this recipe a 4-star rating only because of the slight tweaking I did. Great soup, but as MaMaw recommended, I used water and added Garlic herb soup mix, left the carrots and celery in. I also added brown minute rice. Excellent recipe for seasonal flu! Will be making again.

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Reviewer:

KIMMERS1104

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 8, 2009

Good recipe to change around to suit your taste. I cooked two large frozen chicken breats in three cans of broth and water to cover with lots of herbs. I then added celery, broccoli, a carrot, half an onion, and some potatoes. Turned out very well, not our favorite soup but an excellent staple to diversify dinners. Next time I'll try it with rice.

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