Reviewed: Nov. 27, 2007

Overall I really enjoyed this recipe. I made it with my leftover Thanksgiving turkey. The curry gives it a nice flavor. The only thing I would change is to maybe leave out the almonds next time. I think they're a little too crunchy - but perhaps I didn't cook my soup long enough.

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LASERKITTY

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Reviewed: Nov. 10, 2007

Just made this for the first time - and I LOVE it!! We're serving it in our restaurant, and it seems to be a hit! Thanks for all the great reviews, I never would have thought to use curry or mustard powder - and I probably would have skipped this recipe if it didn't have all of the great reviews. All I changed was adding a extra salt, but that's it. This is a keeper!

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Black Dog MN

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Reviewed: Nov. 1, 2007

This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything, set it on low and walked away. I added the cream/milk just before serving. It still turned out great and was super easy! Recipe survives well with substitutes or omissions: oil instead of butter, milk instead of cream, no mushrooms, etc. I used the food processor to chop all of the veggies fast and easy. Great recipe.

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Cynthia

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Reviewed: Oct. 21, 2007

Love it! Love it! Love it! I use this recipe often in the colder months!

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ALN

Cooking Level: Intermediate

Home Town: Montgomery, Minnesota, USA

Living In: Hastings, Minnesota, USA

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Reviewed: Oct. 16, 2007

I'm originally from Minnesota and I have to say this is the BEST Chicken Wild Rice soup I have ever tasted! I cooked the chicken separately in a crock pot with some chicken broth until it was super tender, and then added it to the soup at the end, simmering on low about an hour. I think the curry and mustard spices are a hit, and will add a larger amount next time. My husband complimented this soup's aromas while it was cooking, through dinner and all night afterward. 10+

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Barbara Ramos

Cooking Level: Intermediate

Home Town: Excelsior, Minnesota, USA

Living In: Del Mar, California, USA

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Reviewed: Oct. 15, 2007

We all really liked this - and that says something because my son does not like cooked mushrooms! I did add more vegies, used left-over roast chicken, used extra chicken stock and less milk (2*) as others have suggested. Initially I thought the curry powder a little unusual so only used half of what was called for, but next time I make this I will add what the recipe calls for. Also, remembering a mushroom soup I made years ago, I added a little extra sherry - to me, it just adds that "special" something. This is a keeper - I probably will keep experimenting, but thanks for a wonderful starting point! (We're having the leftovers tonight; has anyone tried freezing this? How does it fare?)

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Aug. 23, 2007

The taste is incredible. The only problem is that it comes out way too thick. Heeding the warnings, I added extra chicken broth and used skim milk. Still came out like a stick-to-your-rib stew/chowder. Next time, i'll reduce both the amount of flour and rice to make it slightly thinner. Other changes: sherry -> beer , wild rice -> long grain.

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buyo

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2007

Very rich and hearty soup. A meal in itself! This recipe made 2 full dinners for my family of 4 so I will halve the recipe next time.

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AndiSue

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 25, 2007

very hearty and filling. I had to add a little extra salt, but that's just my preference. Thanks!

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: May 21, 2007

The best, most-liked, well-loved, requested soup I've made (and I make alot, for alot of people!). It is simply "delicious".

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BCRISCI33

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Reviewed: May 15, 2007

Really good!

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Anne S.

Cooking Level: Intermediate

Home Town: Brooklyn Park, Minnesota, USA

Living In: Ham Lake, Minnesota, USA

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Reviewed: Apr. 15, 2007

I made this for the first time for company and it was a big hit. I got rave reviews and will definately make again. I only used half of the half and half it called for. Otherwise, a simple and wonderful recipe.

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Sherbet4

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Reviewed: Apr. 2, 2007

This was really good (after I spiced it up a little). I am from Louisiana, so it was a little bland for me. I added garlic powder, cayenne pepper, and white pepper to give it a little kick. Also, I did not have any almonds, so I left them out. I could not find straight-up wild rice, so I used uncle Ben's pre-cooked long grain and wild rice. Anyways, it turned out really good except it was a little too thick. I may decrease the flout a bit next time. Great recipe. Thanks so much!

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sarahsbleucheese

Cooking Level: Expert

Home Town: Covington, Louisiana, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Mar. 5, 2007

Was fantastic, skipped on the curry powder, sherry, and almonds. Will definately be making this again. Thanks for a great recipe!

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AENGLISH

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: La Crosse, Wisconsin, USA

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Reviewed: Feb. 14, 2007

OMG! This is awesome. I didn't have Sherry or curry powder and couldn't add onion (Hubby is allergic to them) and it was really great, imagine the taste if I would have put all the ingredients in there. Thank you.

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Laurie

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Palm Harbor, Florida, USA

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Reviewed: Feb. 11, 2007

This was a fantastic recipe! Very hearty for a frosty winters night! The soup was very deep and I had enough left over to freeze for later! I used 5 drumsticks instead of breasts, per my family’s request. I also added a bit of garlic salt, at the end, for a robust bite. I am very happy to have found this great chicken soup recipe, thank you very much!!

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Clover

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

I made this recipe last night and substituted mushrooms with chopped up potatoes and corn. I added a cup more of cooked chicken, fresh parsley and minced garlic. To make this it is smart to do the chicken and the rice ahead of time, but once I got all my ingredients ready to go it was fast and easy. Everyone loved it, my favorite part was the thickness of the soup. Also, plenty of leftovers!

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Julie

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Reviewed: Jan. 22, 2007

I did this one in the slowcooker..Didnt turn out too good, the texture was really thick, but the taste was good. Will make again, but as recipe says.

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toronto_gurl

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Reviewed: Jan. 19, 2007

Loved it doubling receipe so i can freeze it and enjoy it a lot more.

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Katherine Bommarito

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2007

This soup is really good. I left out the mushrooms and used a package of already prepared wild rice from the rice isle plus the meat from a deli roasted chicken - this cut down a lot on the prep time. Because I was afraid of it being too salty as other reviewers had commented, I used low sodium chicken broth. Then I thought it needed more salt. It's always better to error in the side of less salt as each person can add their own, but you can't take away. Very tasty and not too thick or thin. Thanks!

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