Reviewed: Aug. 24, 2009

Great receipe. However, I did not use the receipe for the fast chicken soup base, I used swanson chicken broth. Not sure how much it affected the taste but I got rave reviews. I also added way more curry then suggested. Probably 3 tablespoons more.

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feistygirl7923

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Reviewed: May 16, 2009

It had great curry flavor but was still missing something.

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KarenS

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Reviewed: Mar. 30, 2009

This was super tasty! I did tweak to our liking by adding 3 TBL curry as others suggested, leaving the extra water out and only using 2 quarts chicken stock. I also added 1 TBL cumin and about 1 cup of cooked rice. Fantastic soup and this one going in rotation around here. Yummy! Thanks!

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MamidelCaribe

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Reviewed: Mar. 4, 2009

My boyfriend and I love this soup! In fact, everytime I ask him to get groceries, he comes home with coconut milk and chickpeas, just for this. I've made it with boxed chicken broth before and it's good, while not quite as homey. I also have switched it up by adding leftover curried potatoes when I didn't have chickpeas, it was just as good!

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Martha

Cooking Level: Intermediate

Living In: New York, New York, USA

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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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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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