My husband and I don't share tastes too often, but we both liked this recipe. I got my pasta and cheese, and he got his chicken with a kick, thanks to the red pepper. I followed the recipe with the few exceptions: the orzo was cooked in chicken broth, used basil instead of parsley, and added mushrooms, yellow squash, and zucchini the last couple minutes of cooking the chicken. Easy and delicious way to eat your veggies. Thanks for the recipe!

Reviewed On: Jun. 16, 2009

I made this for an open house during a cold and windy winter day. About 2 hours before guests arrived, I simply put all of the ingredients in a slow cooker and set it on low. It was warm and quite fragrant when the first of the guests arrived. Some helpful hints: put the cinnamon sticks and cloves in a handmade cheesecloth "bag" so removing these ingredients are quick and easy before serving; some guests enjoyed a little spiced rum in their cider; store the leftover cider in a pitcher in the fridge so you can pour some into a mug and microwave until warm...very good. Thanks for a yummy warm drink on a cold day!

Reviewed On: Dec. 17, 2008

I was pleasantly surprised how easy this recipe was yet super delicious! I followed several suggestions from other reviewers. Definitely use 3 chicken breasts (yes, throw them in frozen with everything else and shred them right before serving...falls apart with no problem). I used a 28 oz can of diced tomatoes with green chilies included; therefore, eliminating the 4 oz can of green chilies. Also, I eliminated the water and used a 32 oz box of reduced sodium chicken broth. I really liked the black beans suggestion as well. Topped with sour cream, tortilla strips (local grocery might already sell these), and shredded cheese (Mexican blend) makes this soup a yummy dinner!

Reviewed On: Nov. 5, 2008