Reviewed: Apr. 16, 2009

Pretty easy and good. My only complaint is it kind of lacked flavor. Maybe I'll try a little more sesame oil or something. Still, very good!

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RookieCook

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Reviewed: Mar. 20, 2009

My favourite soup of all time... and now I can cook it :)

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SOCAGYAL

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Reviewed: Feb. 2, 2009

I have made this twice now. The first time accidentally with beef broth, but we love it with beef or chicken. My husband and I eat the whole pot of it every time. It's so fast and easy, and the ingredients are ones that we have on hand most of the time. I used a rotisserie chicken for the meat. Thanks for sharing.

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grandmato3

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Reviewed: Jan. 20, 2009

Simple yet tasty

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mildredpalmos

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Reviewed: Jan. 17, 2009

Very good! I followed the directions exactly and it turned out great. Very quick and easy for a week night meal, just add bread and a salad maybe!

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OLIVIA17

Cooking Level: Beginning

Home Town: Warsaw, Indiana, USA

Living In: Etna Green, Indiana, USA

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Reviewed: Jan. 12, 2009

We did not care for this recipe.

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Judy

Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA

Living In: Parkersburg, West Virginia, USA

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Reviewed: Dec. 26, 2008

I had a cold & had an urge for chicken soup. This turned out ok. Took care of my craving. Probably won't make again.

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husbandwhocooks

Cooking Level: Intermediate

Living In: Winterville, North Carolina, USA

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Reviewed: Nov. 29, 2008

Wow is all I can say!!!! For the simplicity of this recipe, it really is outstanding!!! I added a lot of extra chicken - probably a full cup shredded. Also, I went way over on the egg whites - probably added around four. It was absolutely delicious and my teenage sons did not leave a drop for leftovers. Thanks abuch for this great recipe!!!

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TMARKLE

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Fremont, California, USA

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Reviewed: Oct. 13, 2008

YUM! This is perfect! A keeper in our house.

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sarah

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Reviewed: Jul. 4, 2008

I love this soup. I first had it at a California Chinese cuisine chain called Chin-Chin, which added ground chicken meat and glass noodles, so this is how I make it. Both the glass noodles and the ground meat cook really fast, so make sure to add them close to the end, but before the egg. As per another reviewer's suggestion I added the egg after the cornstarch, which I thought was a mistake. I actually like those clumpy eggs in my soup, isn't that how egg flower soup is supposed to be? Top this with some chopped green onion for an amazing taste explosion.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Mar. 18, 2008

Dan loves!

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kaydeeadams

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Reviewed: Feb. 7, 2008

its great, i've made this easy recipe many times just as it is. My husband even made it for me when I was sick, hes a terrible cook yet it was still great!

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JCM

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 29, 2008

This was great - I added less sesame oil and more pepper since I like it that way. I also added a little more egg whites. Tastes like the restaurant version

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Snoopy

Cooking Level: Beginning

Home Town: Cary, North Carolina, USA

Living In: Bellevue, Washington, USA

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Reviewed: Oct. 27, 2007

I have made this soup several times for my husband. He grew up eating chicken corn soup and had such a hard time finding the soup that I decided to make it for him. He absolutely loves it and cant get enough of it. The recipe is extremely easy and just about fool-proof. This recipe is definitely a keeper.

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nsa107

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Reviewed: Feb. 16, 2007

Made as directed in the recipe. The kids all liked it. Instead of chicken, I would use crab meat for variety. Thank you for posting.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Oct. 3, 2006

Fast, easy and super delicious!

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Kapuni

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Reviewed: Sep. 30, 2006

tasty , easy soup to make. ingredient are available and different then regular soup. highly recommended.

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virtual

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2006

This is really good, even if you accidently make it incorrectly, like I did! I forgot the sesame oil & egg white. I also substituted milk for the water.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Aug. 4, 2006

I made this about two weeks ago and forgot to review! I used a whole cooked chicken from the deli department at the supermarket and shredded as much meat as I could while my two children attacked the wings and legs. I like more chicken in my soup. I absolutely adore the chinese restaurant's version of this and I have to say that this is exactly the same! I added the sesame oil a drop at a time and it added a lovely smoky flavour. I would have only used about 10 drops. Follow this recipe and you'll have a delicious chicken soup. I froze the remainder in freezer bags and just put it in a large bowl with cold water to cover to defrost and have it for lunch. Yum! Oh and I didn't have cornflour so I used regular and had to add a lot more to reach a thicker consistency. To do this make sure you put the flour in a bit of cold water first and mix it up before pouring in the soup.

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