Reviewed: Apr. 23, 2013

Excellent recipe....I use this all the time...You should saute onions with butter for better taste.

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Reviewer:

LUONGOJE

Reviewed: Mar. 16, 2013

Excellent, definitely the one.

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Reviewer:

MSBLUERASP

Cooking Level: Expert

Home Town: Sackville, New Brunswick, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Mar. 2, 2013

We loved this soup!! I doubled the recipe and used 1 can of low sodium chicken broth and 2 cups of milk. I don't care for the taste of bouillon. I added broccoli and velveeta cheese. It was absolutely delicious!

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Reviewer:

lauren

Reviewed: Feb. 12, 2013

I made this. I love it. I doubled it, for two 'Chicken Cordon Blue Casserole's. I did, however, add 4 teaspoons of white cooking wine, and garlic powder. Amazing.

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Reviewer:

ALASKANSNOBUNNI

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

Reviewed: Jan. 20, 2013

this is very good. We substituted soy milk for milk and it had great flavor

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Reviewer:

Alexk00

Reviewed: Jan. 17, 2013

I used Heavy Cream instead of milk and Canned Chicken Stock instead of Boulillon. It gives it a much richer texture and taste.

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Reviewer:

georgia

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 18, 2012

Just made this tonight..and wowzers! I honestly wasn't sure what kind of soup to expect..but it's so creamy and good! I turned it into a cream of chicken noodle soup. So,to the base,I added some garlic powder,onion powder,and salt. This was so good and easy to make..think this might become my new soup recipe! Very versatile!

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Reviewer:

MelC

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Nov. 20, 2012

It was pretty good but it should have cooked a bit longer after adding milk, there was still a bit of grittiness. It would have received 5 stars if there had been more specific cook times. I ended up adding about 2.5 cups more milk, simmered veggies and rice along with Cheddar and American cheese. It ended up being more of a casserole due to it's thickness caused by the rice but was very tasty.

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Reviewer:

GuyFaux

Reviewed: Nov. 18, 2012

This is a sound and sensible recipe; in that anyone can add their own tastes... Thank you :)

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Reviewer:

PorscheLeigh

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 14, 2012

I love this recipe. I use this for the base for soups, sauces, etc. I use this to replace in recipes that call for canned cream soups. It's great that I can control the flavor. I receive more compliments for tasty flavor than I ever have. THANKS.

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