Rob, thank you for your excellent submission. Based on the reviews, I altered this recipe quite a bit, and it was probably one of the best soups I have ever made, no doubt. I started by making this on the stovetop. I sauteed the veggies in veg oil, then added the curry powder. I added 64 oz reduced sodium broth, and then added the other spices. No poultry sesoning, so in it's place I just added a pinch of rosemary and marjoram. I did add the full amount of cayene, but did not add the pepper. I used prepared chicken breast chunks, only about 6 oz, let simmer for about 3 hours on low, and then added about 8 oz thin thai rice noodles. Simmered for about 10 minutes to let the noodles cook. It was perfectly spicy this way. The combination of the curry and sage is fantastic. Thank you for a great base to a new keeper!
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Rob, thank you for your excellent submission. Based on the reviews, I altered this recipe...