Reviewed: Jan. 15, 2013

Made as directed this soup contained too much broth and was quite bland. If I were to make this again it would be a complete re-write: add a full head of garlic to stock, more spinach, pasta in place of rice, omit 3 cans of chicken broth (instead remove some of the stock from the pot and allow to cool a bit before adding the eggs to temper and then returning to pot), and much more salt/pepper/seasonings.

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Sep. 11, 2012

I've never heard of this soup before but decided to give it a try. The soup is delicious and my family loved it! Thanks for sharing.

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Reviewer:

The Die Cut

Cooking Level: Expert

Reviewed: Jul. 25, 2012

OMG, this is a great hearty soup. I was looking for something new to do with spinach and chicken and I hit the jack-pot with this recipe. I never cooked with a puree like that, and it added a nice rich thick consistancy to the recipe. can't say enough, love it!!

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Reviewer:

Bill C

Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA

Reviewed: Dec. 2, 2011

Used Filini pasta (mini noodles) instead of rice; used less salt; more spices; added chopped spinach at the end; with mushrooms for a FANTASTIC soup! Served with fresh french bread from this site.. DELISH!

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5 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

Reviewed: Oct. 3, 2011

I did not use the 3 cans chicken broth and reduced the carrots down to 7 and celery down to 4 due to the reduced amount of liquid. I also reduced the eggs down to 3. Delicious

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4 users found this review helpful

Reviewer:

mssbettyboop

Cooking Level: Expert

Living In: Bellflower, California, USA

Reviewed: Mar. 26, 2011

This was kind of labor intensive for me, but thats just cuz I always pretty busy. The end results were really good, I got raves from all of the family.

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1 user found this review helpful

Reviewer:

corunmila

Cooking Level: Intermediate

Home Town: Jacksonville, Arkansas, USA

Reviewed: Nov. 2, 2010

My husband loved it, but I thought it was a tad bland and next time I would use parm instead of romano.

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3 users found this review helpful

Reviewer:

JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

Reviewed: Oct. 16, 2010

The whole family enjoyed this. I did put in two cloves of garlic when I cooked the chicken. Then, I didn't have enough celery to put more in after the blending, so I threw in half a can of corn. I also used canned spinach (and probably less than what the recipe calls for). I juiced two lemons rather than measuring the lemon juice, too. Oh, and when I made the egg-broth mixture, there was too much to add it all to the soup pot, so I only ended up using half of it. We liked it as it was, so I threw out the rest rather than adding it to the leftovers. I will make this again!

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Reviewer:

CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Reviewed: Oct. 1, 2010

The perfect chicken soup. The ingredients are pretty classic for a chicken soup and if you put in quality you will most certainly be rewarded with a fantastic meal. I could eat this everyday.

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