Meet the Cook: Especially to guests who enjoy the variety of Chinese cooking, this is a treat. I like serving it with fried noodles or rice as a side dish. I am a widow with two daughters, both grown, and a grandson. Music is a favorite pastime. I've been the founder and director of a seniors band called "The Happy Has Beens", and I perform for clubs, church groups and seniors as the "Hat Lady", singing about my travels through our state.
-Louise Johnson, Harriman, Tennessee
"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
"This is not your usual beef stew, which is why I get so many requests for the recipe," relates Anne Graham of Los Osos, California. "It's so easy to fix in the pressure cooker, which is one of the most underrated time-savers of all!"
“One night I didn’t have any noodles for my chicken soup, so I gave it an Asian twist with wonton wrappers. It was great! Don’t skip the celery leaves; they bring great flavor to this soup.”—Noelle Myers, Grand Forks, North Dakota
"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."
My family enjoys food with flair like this unique Asian soup. Whenever I serve it, it's such a hit that no one has much room for the main course. The children get a real kick out of watching the rice sizzle when it gets added to the soup.—Mary Woodke, Gardiner, New York
"I don't recall where I got this recipe, but it's my all-time favorite turkey soup. Everyone who has tried it agrees," writes Bobby Langley from Rocky Mount, North Carolina. "The sweet red pepper is what gives the soup its distinctive flavor."
This lovely, cream soup makes a fabulous first course at special sit-down dinners. I often double the recipe because family and friends can't stop eating it!—Paula Marchesi, Lenhartsville, Pennsylvania
This healthy, light soup is quick to make and has authentic flavor from ginger, sesame, soy sauce and green onions. Cantonese bean thread noodles, also called cellophane noodles, are typically soaked in hot water for 10-15 minutes then rinsed and used in soups and stir-fries. —Jean Hines, Goodyear, Arizona
I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal.—Lisa Renshaw, Kansas City, Missouri