Curried Chicken and Rice Soup

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I loved this recipe! I found it to be very flavorful. I made it using chicken stock instead of broth and chicken drummies because it is what I had on hand. It turned out great, though I agree with others and next time I would add more vegetables.

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Outstanding and easy! My entire family loves this soup, and you can literally make it when you get home from work. I agree with other reviewers to add some more curry.

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This soup is DELISH! I took others advice and added extra carrots. Glad I did. I doubled the curry and did not use mint because I do not like the flavor of it. The dill, lemon and curry is what makes this soup so flavorful.

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So easy and so good.

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This was SOOOOO good. I cooked a whole organic chicken in a pot, so I could use the liquid as stock. I used the breast in this soup, 1.5 of the legs in another pot of soup and gave the last drumbstick to my boyfriend : I have a food processor, but I decided to leave the rice whole (I used brown rice. I used 1/2 c of rice and 1 T of curry powder. Other than that I followed the recipe to a T. I could see how you could add more rice, some spinach, and more carrots. I loved it, but then again I love middle east and Indian food. This is a winner for my household.

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Just finished and I liked this - didn't love, hubby did not like it and he likes most things. Made this as directed and now have a few alterations for next time. Not sure why I followed the directions and added 1 tsp salt when I would never add that much at once but I did as the recipe stated and it was (of course too much. Luckily, I hadn't cut my lemon yet so I grated the rind and it helped mellow the salt. I agree with the other reviews - add celery, spinach, more carrots, more curry, double the onion rice mix for more broth and creamier texture. Still not sure if I like the mint or not. Will try it next time w/o and see how I like it.

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Just finished making this dish and it is GREAT....I also used the rotisserie chicken, two large carrots (sliced thin thin 1 inch strips and I used my blender.....I will for sure be making this a keeper!

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Yummmmmmy! I made a few alterations: (1 I did not blend the rice. I love the texture. (2 I added some celery and more carrot. (3 I added more curry and some cumin, coriander, and sriracha (hot sauce. (4 Lime instead of lemon. (5 Parsley instead of mint (it's what I had in the frig. It was delicious and the bf went for seconds and asked for leftovers for tomorrow's lunch. This will definitely become one of my go to recipes. And, I have to say, cooking the chicken on the bone makes a huge difference. Skinless boneless breasts are great for some recipes, but not this one.

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This soup was DELICIOUS. My 13 year old gave it a YUM and even the toddlers ate it. The adults really enjoyed the flavor. Will definitely make this again.

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This soup was sooooo delicious. The squeeze of fresh lemon right before eating is AMAZING with this. Dill is my favorite herb on the planet so this is right up my alley. I had to use dried mint and dried dill and it still tasted great. Can't figure out why they want the carrots cut in such huuuge pieces, will definitely chop them smaller next time. Also don't know why the recipe says this is only 4 servings, It made a huge pot of soup! I did add extra chicken to stretch it a bit. So yummy!