Reviewed: Sep. 7, 2009

my family plus my in-laws absolutely LOVE this soup! i have made it a number of times--with or without beans, i only had cream of spinach once and that even worked. . .we usually top it with parmesan and mozzarella cheese and serve with a side of fresh warm bread! yum-delish! we love it so much that it is in my dinner rotation over the autumn, winter and going into spring months! thank you so much sharing momomany!!!! update: we were craving this soup one evening but i didn't have quite enough chicken (about 2 cups), added 1 tube of jimmy dean's hot sausage. . .yum! family raved!!!! love it:)

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Reviewer:

Dorothy

Cooking Level: Intermediate

Home Town: Stevens, Pennsylvania, USA

Living In: Thurmond, North Carolina, USA

Reviewed: Jan. 23, 2009

I loved this soup! I did make a lot of changes just due to my tastes. I used three quarts of broth due to adding a lot of ingredients first of all. I also omitted the corn (just thought that was odd for minestrone) and exchanged white wine for the sherry. I used fresh spinach and instead of regular mushrooms I added a package of pre-sliced baby portabellas. Finally I added a can of garbanzo beans and some extra seasonings of basil and oregano. This is a great base recipe and easy to change to suit your family. My husband loved it and both of us took the leftovers in our lunch the next day!

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Reviewer:

BaysMommy

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Oak Hill, West Virginia, USA

Reviewed: Dec. 31, 2008

On a whim, I made this recipe for a casual dinner party and it was really delicious. I think it was the artichoke that caught my eye, but I loved it because it's a hearty winter meal. I took someone's suggestion and added some white beans. I will make this again and again. Thank you! Thank you!

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Reviewer:

Chef Delish

Cooking Level: Intermediate

Reviewed: Dec. 12, 2008

This was a great use of leftover chicken. I modified a bit based on what I had in my cupboard and went with canned mushrooms, artichokes, corn, frozen broccoli, and kidney beans. I didn't have any chopped tomatoes so I used a can of crushed and it was great. I had no orzo so I used rice. I kept the chili at 3/4 of a tsp and it was just right. This was a huge recipe. I think I may do it in the slow cooker next time if we are out and running around. Nice to come home to a hearty soup like this.

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Reviewer:

HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 3, 2008

This looked like it would be one fantastic recipe, and it sure is! My husband and I will dip in tonight, and we're feeding this delightful concoction to 5 college kids tomorrow. Because there was fresh spinach and corn on hand, those were used instead of canned and frozen. I also doubled the orzo, knowing we were feeding all those boys. That little "soupcon" of sherry and those hot pepper flakes are lipsmackers. This recipe will be handed off to our two married daughters, and will be a "regular" in our house. Thanks for sharing such a wonderful recipe. To borrow from a commercial, this is "mmmmmm, mmmmmmm good!"

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Reviewer:

DeniseKantner

Home Town: Saline, Michigan, USA

Reviewed: Mar. 27, 2008

I made this soup for my husband and myself, it was way too much food but it lasted a long time in the fridge and my hubby keeps eating it - he says it's great! I like the idea of artichokes in this soup, a nice twist. Will definitely make it again some time!

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Reviewer:

melody-anne

Cooking Level: Intermediate

Reviewed: Oct. 25, 2007

The soup is even better the second day or third day. I used the fresh spinach and left out about 2 cups of water from the chicken broth. Also added a can of black beans it added a lot of flavor.

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Reviewer:

Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

Reviewed: Sep. 26, 2007

Delicious and I like the heat that the red pepper flakes adds. I didn't change anything and wouldn't in the future. It makes a ton of soup but it should freeze well.

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Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Mar. 19, 2007

This was amazing! I don't like spinach so I left it out and added green beans instead, and I also added an extra can of tomatoes because after one, the sauce didn't really have a tomatoey taste that I was looking for. It made enough to last 2 weeks, and was absolutely delicious!

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