Reviewed: Nov. 11, 2009

Very good base for a soup, I did make a few changes I used Light cream instead of Heavy, Instead of water I used chicken broth, I added two extra potatoes and a bunch of different frozen veggies, I let it cook a little longer, but it was worth the wait. Both kids loved it and want me to make it again soon!!

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HEZZZ1223

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Baldwinsville, New York, USA

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Reviewed: May 3, 2009

Keep it Light!I substitued the milk for 1% milk, and the heavy cream with Non Fat 1/2 & 1/2. Not a fan of cumin so I used the Thyme & a bay leaf. Also shortened the whole process with leftover chopped chicken and new potatoes, threw in some bacon lite bits. sprinkled with cilantro-Yum.

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LC

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Reviewed: Jan. 28, 2009

This soup is EXCELLENT with a few modifications. I added a little less than 1/2 tsp of cumin and is that a typo re: the heavy cream?!?!? I put in 1/2 pint of heavy cream and mine turned at excellent. I also add some carrot slivers and cut up about 4 pieces of celery. YUM YUM! Made it with beer bread and the family went crazy!!

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steph5422

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Reviewed: Jan. 11, 2009

This is a really good recipe. I did nmake some modifications. I used light cream instead of heavy cream, and used chicken stock instead of water. I also added some celery and shredded carrots.I did not add the cumin. Thanks for the recipe!

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DianeP

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Reviewed: Nov. 4, 2008

Tasty and inexpensive. A great way to use leftover chicken. I also added some frozen corn.

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Oct. 19, 2008

Really liked this recipe! I made it the first cold day of fall and it really hit the spot. My husband loved it! He not only had it for dinner, but 3 bowls of it for lunch the next day. Thanks You!!!

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Kimberly

Cooking Level: Intermediate

Home Town: Meadville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 9, 2007

I skipped the chives, parsley and garlic powder and I used margarine and whole wheat flour (instead of the called-for ingredients) because of what I had in the house. I also used the meat from pre-cooked chicken leg quarters, and I believe this gave the soup more flavor. I also brought it to a low boil before simmering, thinking I was supposed to do that. I pack this in my daughter's thermos for lunch at school and she loves it! Cook it on a Sunday night and you have enough for a few days! We love it!

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Mom Karen

Cooking Level: Intermediate

Home Town: Bethpage, New York, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 30, 2006

This soup was excellent, I did make one change, added 1/2 cup shredded cheese at end of cook time...

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AGUASAX

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Reviewed: Jan. 17, 2006

This soup was delicious, especially after being refrigerated overnight! My husband loved it!

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CINDYG26

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Reviewed: Jul. 14, 2005

I want to try this but I'm not sure about those two QUARTS of heavy cream. That can't be right... ???

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UNDUKI

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Reviewed: Jul. 4, 2004

It is a good recipe, but,in my opinion calls for too much ground cumin. I put only 1.5 teaspoons of cumin, i still believe it is too much.

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DISTURBEDBEL2

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Reviewed: Jan. 29, 2004

My husband had dental problems and I make this soup for him. We feel this is the best of soups. He lived on it for three days. Now my entire family thinks it is the greatest.

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