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Average Rating:

Total Reviews: 3

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  • on September 13, 2014


    I thought this came out pretty good. I made a few changes based on my personal preferences and what I had on hand, and did not experience the bitterness the other 2 reviewers. I'm not sure if it had to do with the changes or not. I used a whole chicken instead of just breasts and upped the amounts of veggies. I added a few ribs of celery, left out the parsley and used sage (the rosemary, sage and thyme made up a "poultry seasoning" herb packet at the store). I used more water to account for the whole chicken (about 15 cups). When putting the soup together, I again used celery, carrots, onions (left out the leeks) and a couple seeded diced jalapenos I had sitting around. Also, I used chopped, de-stemmed kale instead of escarole.

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  • on February 11, 2013


    Wow, I can't believe it! Usually her recipes are pretty solid but I agree with the previous reviewer: Bitter! I thought that maybe the other person used Endive instead of Escarole by mistake cuz that is a bitter green (and I've made that mistake before...but no, she is correct. Not sure what happened...but it is not edible. That's an hour and a half I'll never get back! Now what's for dinner? :-(

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  • on April 22, 2012


    First of all I love Rachel Ray and watch her faithfully. I have made many, many of her delicious recipes. This recipe was fun and easy to make, looked beautiful but was so bitter tasting we could not eat it and dumped out the whole pot of soup. It smelled so wonderful cooking and we were extremely disappointed that we could not enjoy it for our Sunday dinner. I could not pinpoint where the bitterness was coming from. I tried draining the broth so I could use some of Rachels chicken stock but the other ingredients had that bitter taste infused also. I would not recommend this recipe. :-(

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