Chicken and Parsnip Soup

The first time I made it, I made it exact to the recipe and it was amazing! I love this soup and make it again and again! Few changes I have are: I use boneless skinless chicken and put some pepper, salt and dried thyme and cooked that up and added it to the broth instead of the suggested chicken (its cheaper); I used dried parsley and added it with the thyme since I didn't have any fresh on hand; and I also sometimes add some wild rice to the soup at the end.

Based on the previous reviews, I made this soup and made it exactly as the recipe states. I found it to be dreadful! It seemed to me that the flavors were not in harmony - like a bowl full of mismatched ingredients. The taste of the parsnip was so pronounced, it stood away from everything else and gave an almost perfume-y addition to the broth. I do like parsnips and have cooked with them before, but found this recipe to be ill-matched for the parsnip. I would not even consider serving this to anyone else, and will definitely not be making this recipe again.

The best flavor! I think it must be the mushrooms and parsnips. Delicious! I served it for dinner, and while it wasn't for a special occasion, it would suit that purpose perfectly. I also made the biscuits which were small, but I think a definite improvement over mixes. The kids commented on how good they were too! As for substitutions... I used button mushrooms, and half cup of sliced onion in place of the shallots. Overall, I am planning on keeping this recipe and serving it again.

This was a satisfying, healthy dinner for out of town guests on a cold fall evening. I added torn Swiss chard leaves to add color and interest. My husband and teenage son sprinkled on grated Parmesian cheese.

Loved this soup! The parsnips gave it a slightly different flavor which I liked; the dash of hot sauce gave it just the right amount of kick. I used regular white mushrooms and doubled the amount 'cause I like mushrooms.