Curried Chicken and Rice Soup

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I just put down my spoon and had to post! This is DELICIOUS! Super easy and quick! The consistancy of the soup is creamy due to the rice. And the mint and dill are really nice herbs that compliment the curry. The lemon at the end pulls it all together with a nice fresh finish. A must try!

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This dish was better than expected. I was a little thrown off by the thought of mint in soup, but it works great with this soup. I followed it exactly as they instructed and it came out so flavorful. Adding lemon to the soup at the end really brings out the flavors even more. Will definitely be making this again.

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This recipe is great - easy and really tasty. It was a perfect recipe for a blustery, rainy day - or any day. I added the celery and did not go out in the rain for the mint and it was perfect. Crusty bread on the side and call it 'great'.

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I read the reviews before I prepared this recipe. I ommitted the mint, reduced the curry and added celery. The next time I make this I am going to follow the exact recipe to see which I like best. My family loved it which is surprising because they don't like to try new recipes. I am already planning to make the soup again soon. The directions were good and the results were superb. I really liked the smooth texture that was obtained from blending the rice it was good on the palate!

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It was good, but nothing all that special. I actually added a little red curry paste and that really enriched the flavor. Perhaps my curry wasn't of the highest quality and that was the issue. As well, I thought the dill and mint were slightly strange. Next time I would probably make subbing the red curry paste in for madras curry and cilantro for the fresh herb component. And needs more veggies!

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I didn't really like the consistency resulting from the processed rice. I may not have cooked the rice long enough. Although I cooked it beyond the time suggestion, I am unfamiliar with the concept of cooking until the rice is "falling apart". Regardless, I kept thinking that there were more flavoreful ingredients that could have been used as a thickener, such as butternut squash. Finally, I thought there was actually too much chicken meat in the final product, which may be indicative of the size chicken breasts I used. I would control this a little better next time, as any excess chicken could be used in some other dish. So, my advice to subsequant cooks is to cook the rice very well, add a veggie which could bring added flavor depth (squash, turnip, califlower, and add an amount of chicken that agrees with your taste. The fresh herbs are essential.

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I tried this recipe because I wanted a low fat soup for our Bible Study Group dinner. WOW! I was NOT disappointed! I followed the recipe to the tee which I NEVER do. I am one who always alters or adds to any recipe I make, but this one had so many varied ingredients, I thought best not too. Ok, I did use more rice than called for based on the suggestions given in the previous reviews. Everyone who tried it LOVED it! I had three bowls myself. I doubled the recipe so my family will be having the remainder tonight for dinner. I know it will be a hit!

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We really loved this soup. I really tried to follow the recipe exactly... but alas I just had to add some crunchy celery, and some minced garlic. I did not add the sugar as it really didn't need it. The curry was perfect for this dish. My husband loved it. Thanks for the recipe.

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This soup should be flagged as dangerous. My Wife and I could not stop eating it.

Simple to make and inexpensive.

Great job Food Network

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Even my picky hubby liked it.. excellent recipe, not too many ingredients!! thank you!