This was fairly tasty, but too soupy. If I make it again, I will eliminate the can of beef broth.

This is soooo good! I've already made it four times in the past two weeks! We've eaten it for breakfast, brunch, and dinner. I do add canned mushrooms (like in the photo)and it's awesome! Also, add 1/2 tsp of nutmeg. It's the secret ingredient that makes it fantastic.

This was very good and VERY rich! I did not care for the texture of the chicken thighs in this though. It made already tender dark meat too tender. I will definitely make this again, but with breasts.

This was good, but too tomatoey. I will make it again, but with fewer tomatoes.

This was pretty good. The lamb tasted awesome, but it was too tomatoey. I will make it again, but with some adjustments.

This was okay, but certainly not outstanding. I should have read the previous reviews, because I would have known to at LEAST cut the sour cream in half. Also, I agree it was bland. I couldn't figure out what it was missing. Something....

This was a big disappointment! It was very dry even though I used 16 oz. pizza sauce and a cup of water. IF I make this again, (which I probably won't) I would use at least twice the sauce and make the cheese sauce according to package directions. Then bake it covered, adding the top cheese at the end uncovering the dish. It was also WAY too much pepperoni and parmesean cheese. A good idea, just need to work on the recipe.

This soup was outstanding! I'm a big fan of soups and have several cookbooks dedicated souly to soup, so I have cooked many. This one was one of the best I've ever made! The only changes I made were: no bacon (personal preference), no celery because I didn't have any, and I used a whole pound of beef, an extra can of white beans and two extra cups of broth. There was not one drop leftover! My children (all four) and my husband ate several servings each. Thank you for what will become a family favorite!

This turned out wonderful! I did make some changes...I used boneless skinless thighs instead of breasts. I marinated them for about 4 hours because I had to run errands. I used chevre instead of feta because it's what I had on hand, and I wrapped raw bacon around the outside of the chicken instead of cooked inside. It was rich and flavorful! The flavor was so intense we were satisfied with only one serving...built in portion control! I will definitely be putting this recipe in my permanent file!

This was very good! I had to make a few changes due to my pantry stock. I had no demi glace, so I mixed a teaspoon worchestire sauce, a teaspoon bacon grease and a beef buillon cube. I also seared the beef in olive oil...my personal preference. Right before serving, after removing from the heat, I added a cup of sour cream to the mix. Then I poured it over hot buttery egg noodles. My family gobbled it up! Thank you! I will be making this again.