recipe reviews for:

Curried Chicken Soup with Chickpeas and Cauliflower

“Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.”

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Reviewed: Dec. 26, 2006

I agree with the other reviewer that this recipe needs a bit less water in the Fast Chicken Base, but other than that it was just about perfect! The coconut milk was a great touch that added to the soup's texture as well as the curry powder. I did however use 3 tbsp rather than 2 with the powder, and believe that this added a bit more flavor. Very nice recipe to have in the collection!

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Reviewer:

Chris

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Oct. 26, 2006

We would give this recipe a 4 1/2 stars if it were possible. We think we'll add some extra spices and maybe some garlic next time and leave out some of the water in the fast chicken soup base. It was really good. I used the coconut milk and low sodium broth. I also just put in white chicken meat and didn't use a whole chicken.

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Reviewer:

Patty Jo


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