Reviewed: Feb. 7, 2013

Wouldn't change a thing!!! Unless I wanted to add vegetables in it next time, but nothing else other than that!

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Reviewed: Feb. 7, 2013

This is now my go-to soup recipe. Its comes together quickly, especially when I use leftover chicken. I choose 1% milk, 1/2 cup flower, 6 tablespoons of butter and do add some carrots and celery like many others. I even add some quartered small tomatoes, 5 minutes before its time to eat. They add color and don't "feel mushy". Then I like to serve it in sourdough bread bowls (or small sub rolls). Its fun to eat and gets the wow effect.

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simpleman1

Reviewed: Feb. 3, 2013

My family and I love this recipe. When I make it I use the recipe listed here and follow it to a T, except I make more servings for leftovers. This recipe is fantastic hot, but I also love to eat it cold.

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poseyj

Reviewed: Jan. 26, 2013

Family approved! They all loved it a little more than I did in fact. This is the second time I've made it and they are all just as thrilled as the first time. I did add shredded carrots and some bullion for a little more flavor.

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dxcspilk

Reviewed: Jan. 24, 2013

Made this for the first time tonight before reading any reviews. GREAT soup! Definitely restaurant quality! Will add vegies next time as others suggested! Thank you!!!

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Lisa Wada Mann

Cooking Level: Expert

Reviewed: Jan. 22, 2013

Maybe a little salty. Don't add salt, there is enough in chicken stock. also used canned chicken, and added a couple celery stalks and carrots.

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staller8

Cooking Level: Intermediate

Home Town: Ripon, Wisconsin, USA

Living In: Wisconsin Rapids, Wisconsin, USA

Reviewed: Jan. 21, 2013

Love this recipe exactly as written! Perfect for cold nights or when you need some comfort food!

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romanfamily

Reviewed: Jan. 21, 2013

This soup is one of the best soups I've made. I didn't change a single thing and don't plan on modifying it at all when I make it again!

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kelsey03

Reviewed: Jan. 20, 2013

Easy to make and very delicious! Was in a hurry and used canned chicken. Will definitely make this again. Tasted like I put a lot more time into making it than I did!

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jennie

Cooking Level: Expert

Reviewed: Jan. 17, 2013

This isn't my favorite soup recipe at this site (that honor belongs to Lindsay Perejma's minestrone), but it is in the top two or three -- really outstanding. Didn't change a thing, and don't think I need to. My wife and I have soup for lunch just about every day in winter, and we will enjoy this one often.

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