Reviewed: Nov. 17, 2009

This soup is great! I put in 10 cups of water based on other suggestions here, but 12 cups would have been just right (the egg noodles soak up a lot of the liquid). I stopped eating meat last year and now I won't even miss chicken noodle soup!

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Reviewer:

Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 22, 2009

Very good vegetarian soup. Thanks for the recipe.

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Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 25, 2009

This is a good soup recipe. Nothing too fancy, but very tasty. I made it once with the raisins, and once without. It is good both ways, but I think I prefer it without. The raisins give a very interesting sweet taste, and is definitely worth a try.

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Katherine

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 28, 2009

This was quite good, and it adapted well to the crockpot. I did reduce the broth to about 8 cups, which made a hearty soup. I wonder if the number of servings in the original recipe is right. . . that seems like an awful lot of soup for 4 people. I'm sure I will make this recipe again occasionally.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 24, 2009

it was really good as a base soup, although i admit that i had to make a few adjustments. i added lots of green vegetables and only kept the water/stock to 6 cups, not 12. in making it i really feel that 12 cups would make it way too thin.

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jenhatan

Home Town: Quincy, Massachusetts, USA

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Reviewed: Jan. 16, 2009

This is my recipe. I like Orrington Farms brand broth the best. It's ok to use minced garlic from a jar. Feel free to add more veggies! The cornstarch/water mixture is optional. THANKS!

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