Reviewed: Oct. 3, 2009

This is a good base recipe with endless possibilities. I added some frozen corn, chili powder and cayenne pepper. Black beans would also be a nice addition.

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 29, 2009

a bit spicer for my taste buds, but hubby loved it...will make again!

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Jodi

Cooking Level: Intermediate

Home Town: Effingham, Illinois, USA

Living In: Hamilton, Illinois, USA

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Reviewed: Sep. 28, 2009

A good recipe, but I felt like it was missing something. Still, it was pretty tasty. I cooked the chicken in the broth with the rest of the ingredients and it came out great.

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kelly1097

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Reviewed: Sep. 12, 2009

Very good and great taste!

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smtp5

Cooking Level: Expert

Home Town: China, Texas, USA

Living In: Sour Lake, Texas, USA

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Reviewed: Jul. 29, 2009

Very tasty! A nice thick soup that's flavorful and not too spicy. I added 2tbs. butter & some milk. Perfect.

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TryN2cook

Cooking Level: Beginning

Home Town: Mooresville, Indiana, USA

Living In: Danville, Indiana, USA

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Reviewed: Jul. 12, 2009

I love this recipe! I sauteed the veggies in some butter, as well, before adding the rest of the ingredients. I didn't have any cumin on hand so I used chili powder instead. I also added some corn and pre-cooked brown rice. I will definitely be making this again!

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Lia

Cooking Level: Beginning

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Reviewed: Jul. 8, 2009

Holy Moley this was GOOOOOD! Fantastic recipe.

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MrsEmpress00

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Reviewed: Apr. 15, 2009

I have made this soup so many times that I have lost count. I love it. I add a can of diced tomatoes and I cook the rice on the side so that I can add it as desired. When I have left overs I freeze it and it is just as good later on. Thank you for this recipe.

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Grainger

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Reviewed: Mar. 12, 2009

Wasnt bad, but nothing to be excited about either.

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Audra

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

This is a great soup, especially considering how easy it is to throw together. I didn't even cook the chicken first. I just cooked it all a few minutes longer, even though I probably didn't have to. I also used chili paste instead of red pepper flakes for an extra kick. I was surprised by how flavorful it was and the cumin made the house smell wonderful for the rest of the day. Definitely a keeper.

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Old Mumsy

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Reviewed: Feb. 10, 2009

This soup was not very good. It was also not very spicy.

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jennifer

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

easy, and very very very good. It has a kick, but if you like spicy food its perfect - this will become a frequent meal at my table! Thanks

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Andi

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Reviewed: Jan. 21, 2009

Delicious! I was looking for a soup to make with my 2 cups of leftover chicken. I cut just about all the ingredients in half accordingly except for the broth - 2 cups wasn't going to be enough liquid, I ended up using about 5 cups. I didn't have carrots so I threw in some frozen peas and used dried parsley instead of fresh. I loved the spice combo - the red pepper gave it a nice little kick. Even cutting the recipe in half, my hubby and I had enought leftovers for lunch. This is a keeper!

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Denise Y.

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Reviewed: Jan. 19, 2009

This is a really nice, warm, spicy soup. It's very good and filling, too!

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Trina

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Reviewed: Jan. 13, 2009

had to add alot of spices to make the flavor right.. and alot more spicy! Works as a good base recipe!

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flrenigar

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Reviewed: Jan. 10, 2009

AN EXCELLENT CHOICE FOR THE TIME AND MONEY.

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roger

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Reviewed: Jan. 5, 2009

oh my - the BEST chicken rice soup i've ever had. i added 3 chopped pasnips, extra cilantro, cumin and red pepper flakes - the house smelled wonderful, tasted delightful and will have once a week until the sun shines again in NY!

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aimee ski

Cooking Level: Intermediate

Home Town: Houghton, New York, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 5, 2009

Great use of leftovers!!! So much better than anything from a can and just as simple.

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jaxxbud

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Reviewed: Dec. 21, 2008

I agree. This is very simple, very easy and very tasty. Great cold weather comfort food. But, hey, if you baited a trap with cumin and crushed red pepper flakes, you'd catch me on a daily basis. My only change was to increase the cumin and red pepper (to suit my taste) and added a couple of bay leaves, which I also love. This is not only an excellent recipe for left over roast chicken, it's also a great incentive to roast one. Thank you, Elaine.

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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: Dec. 18, 2008

Very simple and tasty. I used a rotisserie chicken.

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GRINGORN

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Spicy Chicken Rice Soup

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