Reviewed: Nov. 15, 2009

Very good!! Will definitely make again! I doubled the garlic and added about a 1/2 tsp of basil and a little celery salt & pepper. Also, I used regular brown rice because I didn't have any wild rice on hand.

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Keri

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 8, 2009

This soup is delicious! To cook the chicken, I boiled four breasts with a whole onion, quartered, 3 cloves of garlic, 2 celery stalks, and salt and pepper. I also added poultry seasoning and used half and half in place of the cream of mushroom soup. Turned out thick and creamy- just perfect!

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MARGS21

Cooking Level: Intermediate

Home Town: Gillette, Wyoming, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 8, 2009

Excellent; cut down for 6 and used a whole can of mushroom soup. Hubby loved it; will definitely make again.

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leslie

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Reviewed: Nov. 7, 2009

This soup was a BIG winner for my family. I had my kids going back for seconds and thirds! We all loved it. The only think I did different than the recipe was that I did not buy premade chicken broth, I made my own. I cooked the chicken I would use for this recipe several hours before making the soup and made a wonderful homemade broth to start my soup with. By doing this I cut down on the sodium contained in the store bought broth (considering you already get some with the cream of mushroom soup they ask you to add also), plus I just think it tasted better anyway. I will use this recipe over and over again.

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Heather

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

Very good! I did not have any wild rice, so used regular rice, and cut up baby carrots in place of the shredded, and it was delicious. I am just getting over the flu and my daughter is just coming down with it, so this was perfect!

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shop06460

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Reviewed: Nov. 4, 2009

I loved this recipe. I added a little zip to it by adding about 1/8 teaspoon or less of tarragon to it. I also never use "cream of anything" cans of soup. Instead, I tripled the butter and flour, cooked it until it lightly tanned (creamy looking to a light brown) and then added the chicken broth while it was still simmering stirring quickly while it thickened a little.

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Katie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 27, 2009

This is such a good fall soup!!! I used a rotisserie chicken from the grocery store, which made it super easy and delicious having breast & leg meat. Also subbed a frozen Dorot garlic cube (TJs) for garlic powder... LOVE those things! I realized as I was serving it up that I'd forgotten to add the can of soup! HAD planned on using an organic cream of chicken soup... don't like condensed red-label kind... icky, and chock full of sodium and msg! But it was PERFECT without it, so I don't even know if it's necessary. I like very flavorful food, and was worried I would need to spice this up a bit when I read the simplicity of the ingredients in the recipe, but the combination of it all produces a wonderful, flavorful, hearty soup that is perfect as is! Next time I think I'll cook the veg 20 mins instead of 30 though. In fall/winter I make a vat of soup/stew/chili once a week and we eat it for 2-3 days... This one's gonna be a regular for sure!!!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Oct. 27, 2009

Very delicious combo of flavors. I will make it again, but half the recipe to have enough for my husband and myself and to also have some, but not too many leftovers.

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tralden

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Reviewed: Oct. 24, 2009

This recipe was very tasty and had a strong mushroom flavor, which I liked. I would suggest substituting a can of cream of chicken or cream of celery soup for the mushroom soup if you do not want mushroom to be a predominant flavor.

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carrie

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Reviewed: Oct. 15, 2009

Restaurant quality! I made a lower sodium version and it turned out great. Sauteed veggies in no salt butter before adding to low sodium broth. I cooked the chicken breast and wild rice (separately of course) in the low sodium broth as well and eliminated the boulion. The mushroom soup was also low-fat-low sodium. We did not miss the salt at all in this soup!

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Cindy

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Portage, Indiana, USA

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Reviewed: Oct. 9, 2009

Fantastic! Instead of chopping up all those veggies, I used a bag of frozen "soup" veggies. I through them and my raw chicken breasts into the pot with the stock and seasonings and cooked it until the chicken was shreddable. I threw the rice in there too and cooked it until it was done. I followed the rest of the recipe as is. So creamy and rich! We LOVED it!

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HotMamaFish

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 8, 2009

This soup is perfect in every way. The flavors all combine nicely and each bite is better than the previous. I personally made no changes as I feel all recipes given to me should at least be tried at face value before altering in any way. My wife practically licked the bowl and I found myself thinking about doing the same. 5 Stars!

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Tony S.

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Reviewed: Sep. 16, 2009

I didn't alter the ingredients at all. I did double the recipe, cooked the chicken & rice in the broth. I used Chardonnay at the end of the recipe because I had it on hand. I have to say...I've made alot of different soups and this is by far the best one yet! I can't wait for my husband to get home and have some! He's gonna love it!!!

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CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

this recipe was very good. i didn't follow it exactly but i used all of the ingredients listed. i completely forgot about the flour it called for until i was all done. boyfriend loved it. made lots of extras to freeze and save for later.

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cjeanine82

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Reviewed: Aug. 17, 2009

Excellent! I had some leftover chicken from the Roast Sticky Chicken recipe on this site and some mushrooms that I needed to use (only 1/4 lb.), so I decided to give this a try. I was very pleased with the result. The only change I made was that I didn't add the additional 1/2 c. of wine or chicken broth at the end, because I prefer a thicker soup. I will make this again.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 7, 2009

I modified this recipe a little. I left out the flour, wine, and cream of mushroom soup (to reduce calories). I didn't have enough wild rice, so I mixed wild rice with basmati. I used fresh garlic and parsley instead of dried. I sweated the vegetables in olive oil before adding to the soup. I used chicken thighs which I roasted in the oven with salt and pepper. The soup turned out excellent! I wrote down the recipe and will be using it again!

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NateInMpls

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 6, 2009

Surprisingly delicious. We're not huge mushroom fans so the amount of mushrooms scared me, but it was fabulous. I added an additional 1/2 cup of carrots and celery and left the chicken very chunky. Yummy!

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SMHAMPTON7

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Reviewed: Jun. 21, 2009

I have made this many times over the last couple of years and every time my family loves it! I always more veggies and chicken for a thicker soup!

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MSMIDT

Cooking Level: Intermediate

Living In: Pipestone, Minnesota, USA

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Reviewed: Jun. 5, 2009

This is a favorite at our house. My husband and children request it often. I always omit the mushrooms and sub. cream of chicken for the cream of mushroom. Very good recipe. Thanks

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