Reviewed: Apr. 2, 2012

It was okay, but i don't think I would make it again. It makes a lot, even after I cut the recipe in half.

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Reviewer:

Mege222

Cooking Level: Intermediate

Reviewed: Mar. 7, 2012

I loved the flavor of this soup and I will definitely make it again, however, I am a bit perplexed with the ingredients and serving size. The recipe states 20 servings. For whom? Infants? I'd say 8 servings is more accurate! I made this based on the calorie count, which means my serving was way more than 202 calories! The next issue is the fact that I left out one pepper, 1 cup of carrots, and the rice, which would have used a substantial amount of liquid, and this recipe still ended up as a very, very thick stew, even after adding 2 more cups of broth after the stated 3 cups! I'm so confused! I am an experienced cook and know what I'm doing. :) Anyone else have the same experience? Just curious.

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Reviewer:

Cristin

Cooking Level: Intermediate

Living In: Cottonwood Heights, Utah, USA

Reviewed: Feb. 26, 2012

My husband & I always add one can of pumpkin puree. Vegan/vegetarian variation: add 1 can canned pumpkin, substitute vegetable broth for the chicken broth, and leave out the chicken. Delicious!

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Reviewer:

sunphlowers

Reviewed: Feb. 24, 2012

I made this and my southern family loved this unusual mix of spices and veggies. I cooked my rice separately and served the soup on top. I added it to the leftovers, placed in tub in the fridge and we ate on it the next day. I liked it even the better the second day as the spices married together well. I splashed a bit of hot pepper vinegar on my mine as well as a shake of salt. I will definitely make this again.

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Reviewer:

Leanne3693

Reviewed: Feb. 6, 2012

interesting, i will make this again.

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Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

This was delicious. I followed the recipe exactly. Next time, I will either cook on low or put the sweet potatoes in a little later.

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Reviewer:

kmastro

Reviewed: Jan. 23, 2012

Cooked it too high and it dried out a bit. Ended up adding coconut milk which helped a lot. Might be worth trying again?

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Reviewer:

Jon Hurd

Reviewed: Jan. 21, 2012

Used six or seven chicken drumsticks instead of chicken breast, but other than that followed the recipe pretty closely. Wanted a gluten-free main dish so this served with jasmine rice fit the bill. Everyone enjoyed it! May add more peanut butter next time.

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Reviewer:

Grace T.

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Jan. 17, 2012

Wow! This soup is AWESOME! The only thing I did differently was omit the rice. There wasn't room for it and honestly, it didn't need it. Great recipe to add to my crockpot collection :-)

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Reviewer:

Cassie

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 16, 2012

(Paleo version) Love this! I made this soup last night and I love the blend of peanut butter and spices. I can't eat potatoes/rice so I replaced the sweet potatoes with rutabaga and the rice with cauliflower riced in the food processor. I also added green and yellow peppers and less carrots. So tasty and healthy.

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