Great chicken soup with a variety of texture and flavours from barley, carrots, corn and onion. Serve with warm bread.
This is a great chicken soup. I made it for my husband who is sick with a cold and it really hit the spot. I used only one onion but next time will try two as the recipe says. And I added salt and pepper and a little bit of italian seasoning. Also, I used chicken thighs since they were cheaper than a whole chicken and we like dark meat better anyway.My husband really raved about how good this was. Definitely a hearty chicken soup and a keeper!! - 13 Feb 2005 (Review from Allrecipes USA and Canada)
This is a great recipe and a fantastic fall meal! I changed a few ingredients, based on what I had in my cupboards and fridge. I used an orange bell pepper (instead of red); I added a cup of shredded spinach just before serving (extra ingredient---it wilts by the time people begin to eat it); I used about 5 frozen chicken tenders (instead of a whole chicken); I used fresh corn kearnels from one ear of corn (instead of canned or frozen corn). - 18 Oct 2006 (Review from Allrecipes USA and Canada)
This soup should not be eaten until it has been refrigerated overnight. The first day it was so/so, but the second day it was a wonderful, original blend of flavors. - 10 Jun 2006 (Review from Allrecipes USA and Canada)