Through all the years and recipes I have used allrecipes.com, this is my very first review. I was compelled to write one because I love this soup so much! I have made it a few times and follow the recipe as it reads with a few changes.I boil chicken breasts with the bone and skin on and then use this liquid for the soup. Instead of using regular all-purpose flour, I use Bob's Red Mill Gluten Free All-Purpose flour. I have had some BAD GF experiences in the past. However, this one works well :) Also, I do not add the half-and-half or the sherry. I also add 1 1/2 cups uncooked rice (3/4 cup wild, 3/4 cup brown) and 3 extra cups of liquid. One final addition, I followed another recommendation from one of the reviews and doubled the curry powder. But checked on the flavor as the soup cooked (due to the additional liquid)...I ended up adding an additional 1/2 teaspoon of curry powder (a total of 1 1/2 teaspoons) and added more salt and pepper to taste. Thank you, Sue, for sharing a wonderful recipe!
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Through all the years and recipes I have used allrecipes.com, this is my very first review. I...