Christina Egan

This soup is very easy to make and very tasty. I followed the recipe as-is except I used canned spinach.

I used minced garlic instead of garlic salt and Parmesan cheese in place of the cheddar & added elbow macaroni. Delicious!

Thanks! I know what's for dinner tonight!

Yes, I made changes....always do with soups just because I keep my freezer stocked with homemade bone broth which adds more flavor than boughten. Also need color...veggies with some bite to them yet. Started with sauting carrots in orange infused olive oil then added celery and poultry seasoning. Finally added garlic, onions and shallots. Set aside and proceded with recipe as written but using already cooked chicken (also frozen from broth making) and fresh baby spinach. Added veggie mix along with the other additions. Also used lemon salt and fresh black pepper. It turned out sooooo good!! Thanks for the recipe!Don't see how some say too salty....I suspect they might use chicken bouillion/water instead of broth...which can be very salty. Adding lemon will cut the salt. Also, cut a potato in big pieces and cook in soup...they soak up salt like a sponge.

Great base, our preferences are adding onion, garlic, and little sage and rosemary. And half a juiced lemon. First time used only one can of soup, lately I use 2 tablespoons flour when browning the garlic and onion and add 2 cups chicken broth to replace the canned soup. And can add all kinds of blanched or precooked vegetables.