Reviewed: Apr. 26, 2012

I too used cocount milk instead and used coconut oil instead of butter and poached the chicken in the coconut milk. THIS WAS A HUGE HIT! I will keep this and make this at least once a month.

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Reviewer:

sarahmark

Reviewed: Apr. 1, 2012

Fantastic! I also added more curry, the coconut milk and some extra milk so it wasn't so thick. A definite do over.

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Reviewer:

SNeuf

Reviewed: Feb. 21, 2012

very thick recipe. use MORE curry. I added leftover roasted asparagus. I think better poured over rice.

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Reviewer:

FrontierCook

Cooking Level: Expert

Reviewed: Feb. 19, 2012

I didn't put any of the milk and increased to curry to 2 T. I didn't add all the butter, only used 1/4 cup and no flour. It was delicious.

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Reviewer:

JANSOUTH

Reviewed: Feb. 15, 2012

Delicious Soup! I omitted the rice and evaporated milk, added one can of coconut milk, vermicelli noodles and extra curry. The leftovers were also wonderful. I just added water to thin it out each time and it was still packed with flavour.

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Reviewer:

churche

Reviewed: Jan. 29, 2012

OMG! I found this on a lark...had leftover chx, and some rice in the fridge, plugged it into the ingredient finder thing, and whalah. It was decadent. Good enough for a chilly sunday dinner. I did add more curry for my british husbnd, and only used two cans of evaporated milk (thats all I had), and some fresh. Delish. I would say that the boys loved it, but they will eat anything that doesn't move, and some things that do.

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Reviewer:

Sara

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 13, 2012

Really simple and tasty! I halved the recipe and added salt and pepper.

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Reviewer:

decar

Reviewed: Oct. 24, 2011

This soup is AMAZING! I only changed 2 things. Instead of evaporated milk I used Coconut Milk (I highly recommend this) and I used 2 TABLESPOONS of curry. Also...you DO NOT need flour in this recipe. It is a waste of calories and carbs. Keep the flour out and make this a Gluten Free meal! This was a huge hit!!

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Reviewer:

snmscuba

Cooking Level: Intermediate

Reviewed: Jun. 21, 2011

I did alter this recipe based on what we had on hand - so while I cannot say that I give it 4 stars based on the recipe as it is written, I can say that we made it using the ingredients that other reviewers suggested and it was Great! I used a can of cream of celery and a can of cream of chicken soup, along with one can filled with milk - in substitution of the evaporated milk that we did not have. I didn't have a lot of carrots so I added some frozen peas towards the end of cooking. We had leftover yellow rice - which I added just a bit more than the 2 cups called for, and I used closer to 2 tsp of curry powder, per our taste. This soup was delicious! I've never had anything like this before. We loved it and will definitely be making it again!

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Reviewer:

Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

Reviewed: Apr. 23, 2011

We just came home from a mini vacation up the coast in Cambria, CA, yesterday and I couldn't wait to look up a recipe for this soup. We went to our favorite tea place called The Tea Cozy. There they served a yummy Chicken Curry Soup. I thought there must be someone at allrecipes who would have something similar to this! Well Judie...I'm (and my family are) delighted to say that your's is much better!! Not as much rice and more chicken. I did tweak it just a bit...added a Japanese curry cube instead of the powder and used fat~free 1/2 & 1/2...otherwise all the same. It's a keeper here...great on a cold day! Thanks sooo much for generously sharing this recipe with us! !

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