This is an excellent recipe. I made a few modifications based on other reviews written and it's great. I precooked the rice, drained most of the water, and added it at the end instead of soaking it overnight and then heating it in 1C water. That way I was sure to get the texture I wanted. I also used precooked chicken, so in all it took less than 2 hrs. I wasn't sure about the almonds, but boy do they add to the soup! I even added a few more than called for. I used chopped almonds. I think I'll keep this one.

Reviewed On: Nov. 18, 2007