Excellent!!! My whole family loved this recipe and it was gone in no time! I used 1% milk and the soup was still thick. It counted as 5 WW pts with the low fat milk. I had dry poultry seasoning and I used 2 teaspoons, which was perfect (in place of the rosemary and sage). I wouldn't change a thing. Fantastic! Made for TYM tag. Thanks Bleu! :)
We loved this flavorful soup. The biggest compliment I can give is to say that it tastes like it's full fat and cooked for hours. I used 2 boneless skinless chicken breasts (which, for us, was plenty), chopped into tiny pcs. and then halved the salt, pepper, rosemary and sage mixture. I upped the carrots to 3, since we love them in soup. I used 2 percent milk. I can't tell you how pleased I was with the result....so thick and creamy and packed with good flavor. This was the first time I used the chicken base and I think I'm hooked. Thanks for creating the great soup recipe. I will definitely be making this one again!! ~Made for the TYM tag game in the Cookbook section~
This was good and easy to make. I used chicken I had cooked and stored in the freezer. I followed the recipe as written. Good, basic soup recipe. I love soup year round!
Wonderful soup for a cold Ohio night! I served this to guests tonight and it got rave reviews. This was quick, easy and fabulous -- I will definitely be making it again.
This was very good, my daughter asked when I'd be making more. I used shredded chicken I had on had and it made this a super easy lunch for my crew. Perfect comfort food for the recent bought of cold weather.
I enjoyed this soup and made it as directed except I used fat-free half and half. Next time I'd add more veggies because it makes a lot of stock so it can handle more veggies and not turn into stew. Thanks for posting.