Reviewed: Mar. 14, 2012

Rich with lots of flavor. Easy to make. I bought local grocery fried chicken (remove all the skin and breading) and that makes it easy. Worked very well. Substituted lo fat sour cream and milk.....recipe is high in total and sat. fat. Great soup!

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2 users found this review helpful

Reviewer:

serge

Reviewed: Oct. 20, 2011

Very good. I would however leave the nutmeg out next time, because I don't like it. I could still taste it. But otherwise very good.

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2 users found this review helpful

Reviewer:

stephanie

Reviewed: May 21, 2011

It was OK. We'll eat it, but, not sure I will prepare again.

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3 users found this review helpful

Reviewer:

SUNIDE

Reviewed: Mar. 1, 2011

very good. we made some modifications, and turned it into a slowcooker recipe. we used almond milk and no sour cream. we also used two thawed chicken breasts, tripled the amount of tarragon, and threw in a pack of frozen spinach. also, we used two cans of chicken broth instead of the beef bouillon and water. cooked on low for 6 hrs.

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3 users found this review helpful

Reviewer:

stick a fork in me, I'm done

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Reviewed: Oct. 30, 2010

Very good! I used left-over roast chicken instead of rotisserie, but otherwise followed exactly. Love tarragon, but think it could use a little less, and a few more mushrooms. Needs a deep skillet!

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7 users found this review helpful

Reviewer:

Deedee-san

Reviewed: Sep. 9, 2010

Loved it! I had no green onions or tarragon, and used white onion instead. The taste would have been better with the green! Otherwise, I kept everything to a tee. Thanks for sharing this recipe!

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6 users found this review helpful