Never miss Doughnut Day, Pretzel Day or Caramel Day again.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Honey-baked ham, springy sides and special desserts — we have every recipe you need.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
on October 10, 2012
on February 24, 2011
I definitely enjoyed this. Very simple flavors and not hard to make at all.
I used skin on bone in breasts but mine only took just a bit over 1 hour. However, I know that times are not written in stone. And all chicken breasts are NOT the same size. The cook just needs to check and I know that. So I took the chicken out, cooled a bit and shred.
2 notes. I used scallions chopped fine vs a white onion for the garnish, but mostly the white bits. I just liked the flavor more. But I did try it both ways. However, that is personal preference. I did like the crunchy flavor on top as a texture difference.
The other note. The amounts of the water. Now I was fine figuring it out myself. But a beginner cook may not realize that. I used a wide oval pot so that can vary the amount vs a stock pot type of utensil. The same with the water used with the peppers and garlic. It just needs to have an amount I think.
Also, you may want to give a rough estimate of the amount of chilies. I used about 9 and it wasn't too spicy for me.
But back to the flavor. Excellent, tasty, very good and comforting. Cilantro and lemon really compliment the dish.
I will make again. Very simple, fresh flavors and just a good soup. A definite soup worth making.
Made for Soup Fest 2011 Tag game
on February 17, 2011
Oh, we loved this one! Today has been crazy with hail, wind and snow. I started this soup before going to get DD from preschool and within minutes of getting home & out of the snow, DS-18 & I were enjoying this spicy, hot, chickeny soup! Loved it! I used 8 chile de arbol peppers and after the first taste-test I thought it was plenty spicy, but after letting it simmer longer, the spice mellowed out a bit and I think we could have gotten away with even more chilies. The lemon and cilantro were perfect compliments to the soup and we loved the raw onion. Previously only using raw onions on chili, this was a nice change and we liked the texture it added to the soup. Thanks for sharing, Charmie! Made & enjoyed for the Topic of the Month forum's Soup-Fest 2011 tag game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (240 g)
Servings Per Recipe: 6