The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2005
Excellent! This recipe was easy to prepare and tastes delicious. I left out the almonds and sherry. Definitely a keeper!
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Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 10, 2005
I've been making this recipe for about 4 yrs now & it's the best soup on the universe. I always add a little more celery, carrots & onion. I have never used the sherry but it's good without it. Makes a big batch which I love.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 4, 2005
Very yummy and filling, however I would use only 1/2 cup of the almonds.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 27, 2005
I never take the time to rate or review but this soup demanded it. I haven't even put the half and half in it and I think it's better than Panera's Chicken and Wild Rice Soup. Wow!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 21, 2005
The best chicken and wild rice soup I have ever tasted! Added a little more sherry to taste. Also Lawry's seasoning salt is a great addition to most soups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 16, 2005
a little work, but well worth it. My husband keeps asking me to make it again and again.
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Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA
Living In: Avon Lake, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 24, 2005
Excellent recipe! This has become a regular at our house. I made it for a potluck, everyone raved and compared it to Panera's soup. The only change I made was I eliminated the almonds. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 10, 2005
The soup was really good, we were pleasantly surprised by the combination of spices and almonds. I used about 3 cups of white and wild rice and it was very thick. I had to use prepared spicy mustard instead of powder. Very filling and great aroma. We will definately use this recipe again.
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Stockholm, Stockholms, Sweden

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 27, 2005
OMG! This is so good. I made the recipe almost exactly as written. I used 2% milk instead of half and half. I can't believe how good this soup is - just like eating out!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 17, 2004
The only thing this recipe lacked is salt so I added quite a bit while eating.
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Cooking Level: Expert

Home Town: Davenport, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 11, 2004
Yum! I changed the method a little, and it turned out amazing. I started the rice as I started the veggies. After the veggies finished sauteeing, I added the raw chicken and browned. Then the flour, and followed the recipe, minus almonds. I added the rice (cooked in broth) once it was done and simmered an additional 20 minutes. In total, it probably simmered about an hour, and it was delicious. Poaching the chicken in the broth made it moist and delicious, and though I don't like carrots OR celery, both were perfect with this dish. Will make again many times, but only when I've got time. Not a quick dish, but recommended!
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Home Town: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 15, 2004
Excellent! Fabulous flavor. I doubled and made in the crockpot for a housewarming and everyone raved. If you do make this in the crockpot, be sure to occassionaly check the liquid level. I did have to add water and more half & half because it got a little dry. This is going into my permanent recipe box!!! Thanks Sue ;o)
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Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2004
This is a wonderful, full-flavored soup! The almonds, sherry and curry give it a great flavor. I know I will use this recipe often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 15, 2004
The whole family loved this soup. Will keep this one handy as it's a nice warm and filling soup. Excellent served in bread bowls!
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Cooking Level: Expert

Home Town: Cambridge, Illinois, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 10, 2004
Excellent exactly as it is! Love the almonds!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 25, 2004
This is the second chicken/wild rice soup I've tried from this site. It is excellent. The almonds gave a nice crunch and interesting taste - my father's favorite thing about the soup. I used white wine instead of sherry but next time I'll either use more white wine or try the sherry because you could hardly taste it. I made the mistake of making two cups DRY wild rice and had about enough to sink a battleship. Ended up with two pots of soup though which was nice.
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Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 18, 2004
This recipe is INCREDIBLE. My new favorite soup. A little time consuming, but well worth it!! My changes: no mushrooms, curry, sherry, or almonds. I used milk instead of half & half. To make my chicken broth, I poured 6 cups of water into a pot, threw in the raw chicken breasts & 6 tsps of chicken bullion & let it simmer while my wild rice was cooking. Served with fresh bread for dipping - what a meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 12, 2004
Sue, thank you for this recipe. I have used it MANY times and have been asked for the recipe over and over. I have made it in large quantities (80 servings) or small. It freezes beautifully. Thanks to AllRecipes for the serving calculations--I use them lots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 6, 2004
I have made this frequently since finding the recipe in 2004! My family and I love it and it does freeze nicely. I do leave out the mushrooms (not a fan) and I only use about 1 cup of the Half n half - we found it was too rich with all the cream the recipe calls for. Also, I don't add the almonds to it because my husband and youngest daughter don't like them, so my oldest daughter and I add them seperately to our own bowls. You can also substitute leftover turkey in place of chicken!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 15, 2004
THIS SOUP IS WONDERFUL. WE ATE EVERY LAST BIT. I USED MARSALA WINE INSTEAD OF SHERRY.
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