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I was really intrigued by the clove, cinnamon and cilantro combination, and just had to try this recipe. It does take a while, but I love to have something simmering all day (when I have the time!). This soup did not disappoint. It was quite thick, almost a stew instead of a soup. I didn't measure the amount of water I used, just made sure it was 3 inches above the chicken. When I reheat, I'll add some additional chicken stock to make it thinner. I did add in the carrots and some of the celery I used to cook with the chicken to add some color. This will be great to have in the freezer for the next time I have a cold, or just need some comforting chicken soup. Thanks so much for the recipe.

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breezermom January 25, 2010

I LOVE chicken soup! I always make huge potfuls and freeze. Yesterday I was ready to make more and remembered seeing this recipe. I had everything but the fresh cilantro so I used some coriander seeds along with the peppercorns, cloves and bay leaf. I put it all into a ball tea strainer. I was lucky to get celery with leaves at a eastern market (supermarkets here have the leaves cut off). After the soup was drained and cooled, I put it into the fridge for a few hours so the fat would congeal on top....easy to remove that way. Finished the recipe in early eve. This was an extremely delish soup! I used eight cups of water with 1 level tbls kosher salt. Used white rice this time but plan on using brown next time. Also might add some cumin seed to the mix.

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Happy Harry #2 February 20, 2009
Chicken Soup Tete Style