Reviewed: Nov. 9, 2008

This soup is surprisingly good! It is simple and good. I did change a couple things, I didn't use the carrots or celery and added a little soy sauce to the broth. It turned out great. Taste was similar to wonton soup.

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22 users found this review helpful

Reviewer:

lecole123

Reviewed: Jan. 14, 2009

This is a really nice soup. It's not extraordinary, but it's just a really good soup with nice flavor. I would defintely make it again. My husband (who claims he doesn't like soup), finished off the leftovers the next day.

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9 users found this review helpful

Reviewer:

Amy F.

Cooking Level: Intermediate

Reviewed: Jan. 14, 2009

Just another dish too high in sodium. Use reduce sodium broth to bring it down a bit.

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6 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Jan. 14, 2009

add 1/2tsp to full tsp of sugar to the onions it makes them carmelize better

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32 users found this review helpful

Reviewer:

joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Reviewed: Jan. 17, 2009

It is TRULY cold here in the tri-state area and wanted to make chicken soup. Made this one and was disappointed - the soup definitely tasted like Onion soup and maybe I should not have been surprised since it said Carmelized Onion. I would only make this again if I had a desire for Onion soup - I was looking to taste chicken soup with a mild onion flavor.

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8 users found this review helpful

Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Jan. 18, 2009

This soup was very easy to make and was probably one of THE best tasting soups I've ever had the pleasure of enjoying! The carmelized onions are really the key to it.

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4 users found this review helpful

Reviewer:

Katie Wiggins

Reviewed: Jan. 25, 2009

This was really good! Don't make the mistake of caramelizing the onions in a separate pan. Use the same pan as the soup so you can get as much of the flavor as possible. Once the onions are done, add the rest of the ingredients as stated. I thought there was a little to much broth. Next time I will reduce broth to 6 cups. This will be the chicken soup recipe I use from now on.

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24 users found this review helpful

Reviewer:

Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: Sep. 2, 2009

I sub whole wheat pasta to make it lower cal and healthier no difference in taste yummy!!

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5 users found this review helpful

Reviewer:

m.collins

Reviewed: Oct. 15, 2009

Very good soup! The caramalized onions make all the difference. I did cook the onions first in the stock pot I cooked the rest of the soup to get all the onion flavor and added a bit of poultry seasoning. I used 1/2 regular chicken broth and 1/2 low sodium broth. Very good simple yummy soup.

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12 users found this review helpful

Reviewer:

Tiija

Reviewed: Apr. 16, 2010

We enjoyed this recipe modified to make it thicker & more stew-like, using only 4 cups chicken broth, about double the chicken meat, no carrots, crushed garlic & 1 cup uncooked quinoa instead of pasta. I also used the same pot for cooking the onions & then adding the other ingredients.

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15 users found this review helpful