Years later, and this recipe is still making its way into good cooks' notebooks and card files! I followed this recipe very closely, with only a change in the chicken stock. I essentially concentrated that flavor by taking 16 oz water and using about 1.5 tablespoons (T.) natural chicken stock/bouillon. This added salt, so I didn't add that at the end. I'd seen other reviewers mention the recipe was bland, so I added a teeny dash of paprika, cumin, turmeric and garlic powder...very, very little. It blended down to the consistency of puree or baby food, which we really like (real 'stick-to-your-ribs soup'), adding a little water after blending to make it the thickness we like. The soup had a ton of flavor and I doubt I even needed those extra spices. Definitely a keeper...will make this again...and again...and again...!!
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Years later, and this recipe is still making its way into good cooks' notebooks and card...