The recipe as is is bland as ever, I had to do so much to this pot of soup so I wouldn't waste all of these ingredients. Followed the recipe as is but included freshly chopped garlic, double the onion, celery, carrots and mushrooms. I used homemade chicken broth because the chicken that I used was baked in my oven. Added a crap load of salt and pepper, paprika, curry powder and Italian seasoning. Also threw in some white wine and bay leaves. And now... it favors J Alexander's soup SMH
Detroit, MI
12/17/2019
Delicious. Not at all bland. Creamy, savory, and flavorful. I love spicy food, but not everything has to be spicy. Made as written except substituted snow peas, which worked fine. Added a little extra lemon juice at the table. Excellent way to use leftover roast chicken.
caroltaylor100
12/11/2013
This was great the first day. Just ok the day after so I recommend eating and serving immediately.. no left overs.
DaVinaW
11/6/2012
This is a great recipe to build off of. For my version, I added 3 inches of ginger, 4 cloves of garlic, edamame, a dash of mild curry powder and paprika to give it a little kick. And I used boneless thighs instead of breasts which ended up being very juicy and flavourful cooked in the soup.My boyfriend who just came down with a cold is loving it - and I feel much safer from the cold having had some. :)
min_o
Toronto, ON, Canada
9/21/2012
Standard fare with great depth and rich flavor. If you are new to soup stick with the recipe provided, but if you know what you like go bananas and mix things up.I kept it simple by adding cayenne pepper, garlic, and omitting the snap pea (out of season). I wish I added the lemon juice which would have brightened the whole thing up.
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Somerville, Ma
9/18/2012
Feel free to tweak this soup as you need. It's very flexible. I've made this a few times before and this time I doubled the mushrooms, added leeks and spinach, and swapped a cup of uncooked rice for the pasta. (let it cook for about five minutes and then cover, turn the heat off and let it stand till the rice is done) Don't omit the lemon juice or the half/half cuz they really work nice! I've both followed the recipe strictly and made substitutions and it always comes out good. Like with any soup, taste it and tweak it... Then enjoy!
hot2cook
Chicago
5/8/2012
Used boneless, skinless breasts -sliced into pieces and sauteed firstin EVOO, S&P. Then added onion, oneclove minced garlic, 3 grated carrots,zucchini. (Didn't have shrooms orcelery). After that done, added babycorn pieces and edamame beans(shelled). Added celery salt and usedone container 900 ml of unsalted chickbroth and approx 400ml of reducedsodium chick broth. Used 1 cup 2% milkinstead of half/half. Excellentflavour of veg came through, though itwas bland, but a great base to buildfrom. Preferred without lemon. I addedfreshly ground reggiano/parm to thepot and served on the side to add totaste - amazing addition. Usedleftover fettucine noodles and cookedtubetti, reheated both quickly by immersing sieve containing pasta in boiling water, put noodles in bowl first thenadded soup over top - thus leftovershave no pasta. Next time more garlic,fresh basil leaves, perhaps grandpadano grate on top.
Anonymous
Toronto, ON
4/11/2012
Very good soup! Made for my 2 boys thatare sick and enjoyed it very much. Iomitted the muchrooms, used whole milk,put a bay leaf in while simmering, usedrotini, added 1 sliced garlic clove. Iinitially put in 2 T of lemon juice andit was so good, I put in the third T.Mistake! Too lemony! So I added 1 Tsherry to the mix. It was perfect!
Anonymous
Littleton, CO
2/20/2012
This soup is great! I have three young kids and one is extremely picky. My whole family will eat this soup and the picky one asked for seconds with "lots of chicken and snap peas". I was shocked! I have made this twice in two weeks and we loved it more the second time. I made a couple changes - 1) I seasoned the raw chicken with salt and pepper and sauteed it in olive oil before I added it to the soup (drippings and all). 2) I simmered the soup for a bit before I added the cream and parsley and 3) I used ditalini pasta instead of penne. Overall this soup is yummy and comforting - just what we need on a cold Chicago day!
Anonymous
Chicago, IL
11/29/2011
Really wonderful soup. I saw some comments that it could come out bland, so I added oregano, garlic, and tarragon, and browned the chicken before adding. The tarragon really rounded out the lemon and cream. Served with buttermilk biscuits and it made a great winter dinner.
Anonymous
Los Angeles-ish
11/12/2011
I LOVE this recipe. It does require quite a bit of salt, but the end result is delicious and makes great leftovers. I love the crunch of the snap peas. Don't leave those out! I know other reviewers say this is bland, but it's a creamy soup, add some salt and it's perfect.
mithamy1
Haledon, NJ
5/24/2011
Kids loved it. Didn't have mushrooms on hand so I skipped them. Doubled up on all the other veggies. This is the chicken soup that I remember as a kid.
RhubleT
Denver, CO
1/20/2010
Quick & easy. Used whole milk instead of half & half. Added 2 garlic cloves w/onions..
Anonymous
Atlanta
1/3/2010
I used italianparsley and snowpeas, but otherthan that Ifollowed therecipe. Afteradding the salt andpepper, I foundthis recipe to bequite tasty andflavorful. I thinkI may leave out thelemon juice nexttime, because Iliked the tastebetter before Iadded it.
mffles
Provo, UT
3/3/2008
Like many other reviewers, I also thought this soup was a bit bland. I had even added some cayenne pepper, dill and salt and pepper and followed the recipe. It feels like its missing something.
Anonymous
Los Angeles, CA
1/8/2008
