I loved this recipe! I doubled the recipe, which meant I didn't have 8 cups of chicken broth. Instead I put in half broth and half water with chicken bullion cubes. I also used regular milk instead of half and half. One other change was that I just added the rice uncooked, brought the mixture to boiling, and then simmered according to the recipe, knowing the rice would be cooked in time. The texture was perfect. Leftovers were great!
Yum! I followed the recipe exactly - including measuring the seasonings (unusual for me) and I just want to say that the soup was seasoned perfectly. Neither DH nor I needed to add salt (also unusual for us). The curry is not overpowering in this quantity and I think the almonds add a lot - try not to skip! I thought it was a bit too thick and there wasn't quite enough broth, so I added about 2 more cups of broth and it was still not too thin - between a chowder and a cream soup by my estimation even with the xtra broth. I used leftover turkey instead of chicken. DH thought this soup would be good with pheasant as well. I will make this again for sure.
Yum! I made this for my lunches for a week and have been enjoying it tremendously. Omitted the almonds and used Fat Free Half and Half and it tastes great. I cooked the chicken in a crockpot with some water, the parsley (used fresh), curry powder, and some bullion for my chicken stock. Then shredded the chicken and added to the pot as directed. It worked well. The chicken cooked all day and could be smelled outside! :) Will be doing this one again. Thanks!
We really, really liked this! My husband, who is not a lover of soup, gave it 5 stars. I hope I can re-create it- I threw in several additional spices and seasonings to give it the full-bodied flavor I was looking for. *Update: made it again, this time with sour cream instead of the 1/2 & 1/2 and sherry! No additional seasonings needed! I used Kitchen Accomplice Chicken Broth, and didn't need to add any salt at all.
We LOVED this recipe. A really thick, hearty soup. We used homemade turkey stock instead of the chicken broth, and whole milk instead of half and half. This would be a great recipe for leftover chicken, but we didn't have any, so we cut some chicken breasts into chunks and coated them in curry powder before sauteing them quickly.
I have made this twice following the recipe pretty closely both times. I did omit the almonds and added a litle more rice and eyeballed most of the measurements but both times it was delicious! I took it to my step sister after she had her baby and she later requested the recipe. My picky husband also really enjoyed it.
Mmmm, this was so tasty! I love the flavor it gets from the sherry and curry powder, subtle but good. Will definitely make again!
Loved it; yum yum. I did make some changes. Actually two of them were eliminations; I HATE mushrooms & didn't have any almonds on hand. I needed to use up my leftovers from Thanksgiving so I replaced the chicken with turkey; and made my own stock from it. My boyfriend said this was the best turkey soup he has ever had. You made me look good!! Thanks for sharing.
This is an awesome soup. My whole family really enjoyed it. I made it in a huge quanity (25-31 servings), let it simmer in a huge roaster all day. We froze some for a future trip, just to reheat and eat, and had leftovers for the next day!!! Definately would make it again.