Reviewed: Jan. 19, 2007

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Katherine Bommarito

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2007

I adore this soup...I made a few substitutions to make it low glycemic index but it didn't hurt the flavor at all. I used skim milk instead of half and half, used smart balance instead of butter and used whole wheat flour. The only addition was garlic powder! We love this soup and make it all the time. You will not be disappointed if you make this soup - no matter which version you choose.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Silvergirl

Cooking Level: Expert

Living In: Piqua, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2007

I omitted the chicken and cream and used mushroom broth and chicken broth. A very tasty vegetarian soup that everyone loved.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MEMEIER

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2006

UFF DA!! Thats good soup!! We live in Northern Minnesota and we LOVE wild rice! I refuse to make a soup that has canned soup in the recipe, UGH! This soup is FABULOUS !!!! I have been searching for the PERFECT recipe for years HURRAH I found it!! The only thing I changed was some garlic with the other veggies. But I live garlic! Thank you for this recipe!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jack

Cooking Level: Intermediate

Home Town: Willmar, Minnesota, USA

Living In: Two Harbors, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2006

Very good. I halved the recipe as there are only three of us. I simmered it one hour (everything was already cooked) and added the wild rice during the last half hour so it wouldn't "blow up" as wild rice can do. I only added enough half and half to make it look creamy, and toasted the almonds and sprinkled them on top to serve so they wouldn't disappear into it. It came out more like a stew. The curry powder and sherry are key. Good depth of flavor. This is worth trying.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ANTS36

Cooking Level: Expert

Home Town: Lake Forest, Illinois, USA

Living In: Sanibel Island, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2006

This was very good. I followed the recipe, no changes. I made extra and am freezing a batch for a cold day when I don't feel like cooking! Thanks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2006

Yum! This soup was rich, hearty and flavorful -- definitely a keeper! The only changes I made were to substitute turkey for the chicken and to cut the butter and flour in half. The almonds were a nice crunchy surprise. This recipe will definitely be a regular on our menu from now on!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2006

WOW!!! Excellent soup for a cool rainy day... didnt use curry, mustard. Also replaced half and half with 1 1/2 cups milk. Will fill you up! Two thumbs up!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ROCHELE99

Cooking Level: Expert

Home Town: Fosston, Minnesota, USA

Living In: Mentor, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2006

If I could give this 10 stars I would. I've made this several times now and each time it turns out GREAT! Everyone I have made this for loves it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GYPSY5569

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2006

Creamy deliciousness! The almonds really add a lot!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LSMITH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2006

This soup was very good. I followed the directions exactly,using no substitutions and it was great. Tasted almost like a chicken pot pie :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2006

This is an amazingly flavorful and hearty soup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

marshfeed

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2006

We made a few changes, and my 9-yr-old picky eater loved it. Changes: no mushrooms; no mustard; no sherry; and we used milk, instead of half-and-half. Next time, we will cut the curry in half. Actually, we'll just DOUBLE everything else, because, next time it'll be a BIG BATCH! For the 2nd attempt, we cut the curry in half. It was still good -- but the original amount of curry makes a better soup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lazybaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2006

Score! Soups are my specialty, and I've made a lot of them. They're generally easy because you can just throw whatever sounds good in a pan and usually it's good soup. I really wanted to try a wild rice chicken cream soup, but I was suspicious of the curry in this recipe. But hands down this is the best soup recipe I've ever made! The curry adds a great flavor. The next time I make it though I may reduce the curry by 1/3 to see if that's even better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BARNDOOR34

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2006

With all the great reviews this recipe got, I was pretty let down by the way it turned out. I followed the recipe exactly and found this soup to be rather bland. Have been making a different version of wild rice soup (with bacon) for years. Maybe I am just used to that one. The bacon adds much more flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MONTYMUTT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2006

I'm going to break the trend here...I made this soup last night for dinner - exactly as stated in the recipe - and we did not care for it at all. It came out much thicker than I expected (all the flour) and the color was not very pleasing. It did smell great and the flavor wasn't bad...but the thick texture and color didn't make it very appetizing.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

NICKI68028

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2006

Absolutely delicious! The prep was fairly easy too. I used full cook wild rice and just dumped it in the pot with 2 c. of water. Otherwise, I followed the recipe exactly. This was a warm and tasty supper on an usually cold March day. Thanks for sharing your recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DKBECK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2006

MJL

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marlys J

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2006

Excellent soup! I skipped the sherry, almonds and celery family preferences. I did mix the flour with some broth to make a roux then added it to the soup. I didn't want lumps. I simmered it for more than an hour and the guys came running to eat. Yum, will make again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mn78

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Wild Rice Soup I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!