This recipe is a good beginning. If you want a calmer, "comfort" soup, this is great as it is. I like a little more zing. Next time I make it, I think I'll add a little more ginger and maybe a little more pepper. I'll serve it with a fresh, minced garlic sprinkle. Tonight, instead of plain yogurt, we ate it with some raita left over from last night's curry. Pretty nummy. Also, if you make it thick, it's a great dip for a toddler's bread and thick enough to stay on a spoon.

Reviewed On: Oct. 28, 2009

This turned out nicely. It was *very* easy to prepare. I doubled the Worchester, reduced the lemon to half and added a bit more paprika ... all to my taste. After it was cooked, I threw it on the grill for five-ish minutes to "dry" it. This was for a Plowman's Lunch; the chicken was sliced into strips and served cold with cheeses, fruits, breads, pickled things, mustard, chutney and nuts. It was moist (my primary concern) and mixed well with the rest of the dinner.

Reviewed On: Oct. 26, 2009