Reviewed: Oct. 15, 2007

This soup was a wonderful main dish with a side salad and fresh bread. I used fresh sliced carrots and added a bit more milk when re-heating. The extended family enjoyed.

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Cook'n Kathy

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Reviewed: Aug. 22, 2007

HUGE success with family!!!

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kp89dc2

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Reviewed: Dec. 19, 2006

This soup was a big hit with a very diverse crowd. The only thing I did different was use a little less butter in the soup. It was great!

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Jennifer

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Reviewed: Oct. 18, 2006

YUM! Very good flavor. I made this in a crockpot. Julianned the carrots and used sour cream instead of the milk. Added thyme and a bay leaf for added flavor. Everyone loved it!!!! Thanks for sharing!

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lizardlock

Cooking Level: Intermediate

Home Town: Plain City, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 9, 2006

This really is a great recipe. I even used some leftover grilled chicken and rice from another meal and my family loved it.

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Stephanie Bainbridge

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Reviewed: Mar. 1, 2006

This soup is awesome. Instead of soaking the wild rice over night I just precooked it then added it to the soup mixture. Besides being a hardy meal, it is super easy. It goes great with homemade wheat bread.

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Cathryn

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Reviewed: Jan. 30, 2006

I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff, even after soaking for nearly 7 hours, so the second time I cooked it, I put the whole works in the crockpot for a few hours after it was all mixed together, and it was DELICIOUS! My husband even liked it, and he is not a big fan of wild rice/chicken dishes. My Dad and his girlfriend loved it too, as did my Mom. I will definitely make this again and again. It freezed beautifully, so I pull out one serving at a time for my lunch and microwave and stir until it's warm enough to eat. Yum!

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