"nsacchetti -- this version DOES still call for the 2 cups of water (it's in the body of the recipe)! I thought it sounded like too much water but did it anyway (don't ask me why!) -- and then let it simmer for over an hour to help reduce it and concentrate the flavor. It is supposed to be "light" -- and it's certainly easy -- but I'm not sure th"

"Made this last night for dinner and my husband and 14-year-old son loved it. I wouldn't call it a company or special occasion meal, but it was a simple, tasty, change-of-pace dinner on a cold winter night and I appreciated how quickly it all came together. Leftovers for lunch were great, too!"

"I am an experienced cook, I have been married for 23 years and putting dinner on the table for my family nearly every night, and when we eat out we enjoy high-quality restaurants -- and my husband took one taste of this soup and said it was the best he'd had in his life. My 14-year-old son also loved it, although he requested sauteed mushrooms on "

"Wow -- this is easy and utterly delicious; totally worthy of being a dish to serve to guests. My husband usually isn't big on vegetarian meals but he loved this one. We couldn't find pappardelle so we used high quality wide noodle from the supermarket. Don't be tempted to use anything other than fresh corn; cutting the kernels off the cob is ea""

"A great dish, and perfect for feeding a crowd. I just made the chicken early in the day and refrigerated the chopped chicken and broth; the broth is so flavorful that I can't imagine skipping that step and just using stock (but that's just me. Then, mid-day I prepped all the rest of the ingredients so that when it was time to cook it all came together quickly. My 12-year-old son didn't totally love the tortillas on the bottom (they create a kind of tamale base -- soft and cornmeal-ish, so next time I'll probably leave them out and serve this over rice. It's very easy to control the spice level of the dish.

"A great dish, and perfect for feeding a crowd. I just made the chicken early in the day and refrigerated the chopped chicken and broth; the broth is so flavorful that I can't imagine skipping that step and just using stock (but that's just me). Then, mid-day I prepped all the rest of the ingredients so that when it was time to cook it all came together quickly. My 12-year-old son didn't totally love the tortillas on the bottom (they create a kind of tamale base -- soft and cornmeal-ish), so next time I'll probably leave them out and serve this over rice. It's very easy to control the spice level of the dish.