Reviewed: Aug. 16, 2011

Excellent! I make this whenever I have leftover roasted chicken, and I add the drippings (with the fat skimmed off) for a bit of extra flavor. I want to try this with wild rice and a bit of cream!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ataustin37

Cooking Level: Intermediate

Reviewed: Aug. 1, 2011

Great recipe, this was the first soup I ever made, I didn't have broth or bouillon so instead I used two cream of chicken condensed soups and it worked out perfect. Thanks for the recipe

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dsummers

Reviewed: Jun. 29, 2011

Great recipe! I added pickled jalapenos... DELICIOUS!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

K m

Reviewed: May 16, 2011

This is a very basic recipe that needs some work. It comes off a bit bland, water down tasting for us. After making it as instructed, I had to take the advice of several other reviewers in order to give it a kick. I supposed for upset stomach it would be good but for any other time it needs a bit more.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

katrinia17

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tacoma, Washington, USA

Reviewed: Apr. 25, 2011

I've made this about 5 times and it is just really nice and light and great with a hunk of French bread!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

motherof2

Reviewed: Mar. 26, 2011

Very good. Add thyme and bayleaf for flavour. Use more broth in place of water.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Teresa

Home Town: Warwick, Queensland, Australia

Living In: Tumbler Ridge, British Columbia, Canada

Reviewed: Mar. 19, 2011

3/11..big red pot, melt butter, saute celery, carrots, frozen onions, garlic, and mushrooms(very tasty in this soup) until cooked. i added 2 cooked leftover grilled chicken breasts and then 8 cups of water with 8 boulions in it. also added one can of condensed cream of chicken soup to give it a creamier consistancy. i made BROWN (VG) rice in a separate pot (1 cup of rice) and when it was done i added it in. made homemade croutons and it was great! make this next time company comes. a little salty though so maybe buy low sodium broth.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth

Reviewed: Mar. 14, 2011

Very basic recipe, I did add some other seasonings, garlic etc. Very good was looking more for a recipe for measurements and this one worked great for the amount I was making.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

shans1622

Cooking Level: Intermediate

Home Town: Hallock, Minnesota, USA

Living In: New Rockford, North Dakota, USA

Reviewed: Feb. 23, 2011

Because my household is vegetarian, I increased the water to 8 cups, used 2 oz of Chef Bonneau's powdered chicken soup flavoring base, plus three Chef's Review Chicken Flavor Bouillon Cubes as the stock base. Then instead of chicken, I used Morning Star's chicken strips chopped into

Was this review helpful? [ YES ]
1 user found this review helpful