Reviewed: Oct. 11, 2009

I made this into a "White Wine Chicken NOODLE Soup". This soup was perfect. The delicious aroma filled the house; and I was on my toes waiting to eat! I did not have any zuchinni or parsnips on hand, so I left those two out. The soup came out perfect anyway. During the last 30 min or less, I added a bag or curly egg noodles to the soup. MMMMM!

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Virtuenow

Cooking Level: Beginning

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Reviewed: Feb. 26, 2009

My husband didn't like it, but I'm giving it 4 stars anyway as he's just picky. I think it's nice!

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Polarmist

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

Fantastic! A great way to get lots of veggies in a healthy and delicious soup. I used skinless, split chicken breasts and de-boned them before serving the soup. The soup smelled wonderful while it simmered. I did not have the parsnips and I used a boullion cube plus a low-sodium chicken broth seasoning packet instead of the chicken vegetable soup mix. I added a little salt later to suit my taste. I personally found this to be very easy to fix. Other than having to peel a few of the veggies (my least favorite part of cooking) and chopping them up (one of my favorite parts of cooking) it could not have been easier. No precooking of the meat required and no separate sauteing. Everything cooked in one large pot on the stove. I'll make this soup again!

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Roxy

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Reviewed: Feb. 9, 2009

I've made this soup a few times and the broth is amazing. My only complaint would be that the starchy vegetables break down into mush after it's been cooking for awhile and stirred often. If I made it again, I'd cut back on the starch and add more carrots, celery, and harder veggies. I'd also cut back a little bit on the amount of veggies to make it more brothy. Super tasty recipe!

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groster

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Reviewed: Jan. 11, 2009

I didn’t want to fuss with ½ of a whole chicken so I used legs and thighs. I don’t care for the taste of parsnips, so I omitted it. I did add portabella mushrooms and then followed the rest of the other ingredients. I cooked as directed. This soup is delicious. I love all the vegetable and the clear broth. Because I left the skin on the chicken, it made for a lot of fat. I had to skim off quite a bit when it was done cooking. I really think the white wine made this dish. It was sure yummy.

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ELBE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Jan. 10, 2009

Excellent recipe!!! My changes: I used 4c. low sodium chicken broth and 1/2 bottle of wine..plus I added and additional 1c. water. I agree with other reviewers about the veggie to "water" ratio. Loved the mix of veggies in this soup. It made an icy cold Saturday night perfect!

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Jenn

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Reviewed: Apr. 5, 2008

This is a beautiful soup. I followed the recipe exactly and it was perfect. I will definately be making this soup again and again. Thanks so much for sharing.

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PICCADILLIAN

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Reviewed: Feb. 22, 2008

Very tasty and good! I didn't have zucchini or a sweet potato so I just added more irish potatoes, and it worked great! One small suggestion; if the garlic cloves are very large, I would suggest cutting them in half. Other than that, this soup was extraordinary!

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Hermiod

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008

I made this recipe minus the parsely and the vegetable chicken soup mix (not entirely sure what that is) and it was quite amazing. The second time I attempted this recipe, I tried it in a Crock pot. Not sure why, but it was really horrible. So don't do that.

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Sanders

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Reviewed: Jan. 22, 2008

This is the first chicken soup recipe I have tried so far, and I must say that it is excellent! I did make a few changes but I feel as if it would be just fine without them. Because I like a more brothy soup, I added a box of chicken stock in the mix. I feel like that adds tons of flavor. My family and friends go absolutely crazy for this!

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Kristinsg

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Reviewed: Jan. 21, 2008

I thought this soup was delicious. I made a few small changes...I used chicken broth instead of water, almost doubled the liquid or it wouldn't have been "soupy", used chicken breasts instead of a whole chicken, and added some crushed red pepper flakes for heat. This recipe is very versatile and can be adjusted for any vegetables you have, but the wine is what makes it stand out. Thanks for sharing, it was great for a cold Sunday.

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MURoxygirl

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Reviewed: Jan. 14, 2008

I really liked this recipe a lot. As many said, it required more liquid. when I tasted it at one point during simmering, it tasted a bit bland. I added a dash of balsamic vinegar and it was just the right thing to add some acidity but kept the sweetness. If you make this, use a really large pot. Mine was too small and I had to cook the chichen separately. Great alternative to classic chicken soup!

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HLyn76

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Reviewed: Jan. 6, 2008

Sorry, I did not like this soup. I prefer regular chicken soup and when I eat this it just tastes 'off'.

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LAURA2379

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Reviewed: Jan. 2, 2008

This is the best chicken soup I have ever had. I admit that I played with the ingredients quite a bit, changing up the vegetables to what I had, but the base of this soup is so excellent that it seems you can do what you like. I made it with sweet potatoes, zucchini, potatoes, mushrooms, spinach, and added some thin egg noodles. It was delicious. I added an extra 2 cups of water and cooked the egg noodles separately (other reviewers mentioned it wasn't soupy enough). Great recipe!

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 14, 2007

We thought this was OK - but not wonderful. All of the vegetables got a little too mushy/overcooked for our taste. The addition of wine to the broth was a nice change of pace, but I still think we prefer more classic-tasting chicken soup recipes.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Dec. 5, 2007

The prep time is worth it. Everyone in the family loved the flavor. I put some spinach in and used chicken broth in place of water. Will definitely make it again!

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Ron

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Reviewed: Oct. 16, 2007

I cooked this recipe to the letter and it was awesome! I fixed a batch for 20 and had 13 present thinking there would be leftovers, wrong!! It takes longer to fix than mentioned but, I will make it again. I highly recommend this recipe and I cook a lot. Thank You, Darwin Thomas

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Big D

Cooking Level: Expert

Home Town: Albia, Iowa, USA

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Reviewed: Oct. 13, 2007

I really enjoyed this soup. I made it on a Sunday afternoon and let it boil for 4 hours. I ended up using a chicken carcass and a whole chicken, and used more water than in the recipe to completely cover them. I was missing some vegetables in the recipe so I added corn and green beans instead. I added some dried thyme and rosemary to add a subtle flavor. I didn't have the vegetable soup mix so i used chicken bouillon instead. I think because I added more water and boiled it really slowly, I didn't have the problem that some other users did. This soup is fantastic and will be my recipe from here on out!

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JanerM

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Zumikon, Zurich, Switzerland

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Reviewed: Sep. 5, 2007

I am used to having chicken soup with just the basics, carrots, celery, noodles and chicken so I was a little leary on trying this with so many ingredients. I have to say that it is absolutely wonderful and the best chicken soup I have had. I didn't have any zucchini so I just omitted that. I added a little more water than the recipe called for after reading the reviews and I added some chicken broth. Definately adding this recipe to my favorites. Thanks

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Bonnie M

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Reviewed: Feb. 28, 2007

I love this soup and it's become a staple in my house! It always comes out fantastically; I often use chicken and veggie bouillon instead of the soup mix. It's very easy to make and uses basic ingredients I usually have on hand. Made it recently for my parents and they loved it! I add MORE veggies as I am a lover of thick soup, not soupy soup.

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CYNTHM

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