Reviewed: Dec. 24, 2007

This is delicious! I made it pretty much according to the recipe, except that I sauteed the vegetables in olive oil before adding the chicken broth. Everybody loved it, I was counting on leftovers and had none. Definitely a keeper.

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QUEENY123

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Dec. 17, 2007

Awesome chicken wild rice soup, hubby loved it too. Made a few adjustments: sauteed onion,celery, and shredded carrots in a little evoo, added salt/pepper/dried thyme, added 2 qts of fat free/low sodium chix broth,2 pks. of low sodium chix bouillon, the parsley and garlic powder. I then added 3 chicken breasts cut into bite size and cooked them in the broth mixture, added 1/2c. white wine. Once the chicken was cooked I added 1c. fat free half and half, I thickened the soup with cornstarch and water instead of using the butter roux, I also eliminated the can of mushroom soup. When the soup was thick and creamy, I added a box of cooked wild rice(Uncle Bens). What a delicious soup.....very satisfying. I loved the look of the shredded carrots in the soup, and the chicken was very tender. Will be in my soup rotation for this winter! Thanks.

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SLJ6

Cooking Level: Expert

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Reviewed: Dec. 6, 2007

Make this soup today! It is simply the best soup I have had in a long, long time. I made it as per the directions...the only changes I made was: I was out of garlic powder, so I started to use 1/4 tsp garlic salt in place, but then thought that that would not give it quite enough garlic taste, so I added 1/4 tsp minced garlic as well. And I used a whole bullion cube as I did not have the granulated type. Also 1 6oz box of Uncle Ben's Wild Rice will give you amount of rice needed for this recipe. The only changes I will make next time is maybe use more chicken and I will probably cook my chicken first and then cut/tear into smaller pieces (as opposed to cutting and then cooking)....I know this probably will sound crazy, but we prefer the stringier pieces of chicken in soups...just a personal preference.

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DJRUHF

Cooking Level: Intermediate

Home Town: Brockway, Pennsylvania, USA

Living In: Stevensville, Montana, USA

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Reviewed: Nov. 22, 2007

this was absolutely delicious. i used fresh parsley and added fresh garlic in the first step and then topped the finished product with a few leaves of fresh parsley and it was perfect. thanks for this great recipe!

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Sarah J.

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Reviewed: Oct. 23, 2007

This soup is absolutely delicious. I have made it four times now, three times exactly as stated, and once with leftover Christmas turkey instead of chicken. My husband and three children (all under the age of eight) love this soup, too. It is so good that I have added it to my menu for all major holidays. I wouldn't change a thing.

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TIARE1

Cooking Level: Intermediate

Living In: Citrus Heights, California, USA

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Reviewed: Oct. 20, 2007

I hate to say this because of all the great reviews... I was not bad it just was not the kind of wild rice soup I was expecting... it was very thin. Good taste but I really wanted a creamy soup.

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MaLissa and Phillip

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

Yum!! reminds me of home... I used crimini mushrooms, but they overpowered the delicate flavor of wild rice. Also, if you are in a rush, Trader Joe's has precooked wild rice and chicken cubes.

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Vikingprin

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 9, 2007

Very tasty !! I always have to change something.... added fresh green beans and fresh corn.I didn' have cream of mush so I used cream of chick and ommited the mushrooms . I bought a whole cooked chicken and used all the meat from it which was about 2 1/2 c. I also added tarragon which I love the flavor of !You can't go wrong .

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traceycooks

Cooking Level: Expert

Living In: Readington, New Jersey, USA

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Reviewed: Oct. 6, 2007

Although I love fresh mushrooms, our four year old doesn't so I omitted them. Otherwise, I followed the recipe pretty closely. I did saute the onion & celery in butter. So I added a little less butter in the final step. I also used a white & wild rice mixture (plain, not the kind with seasonings).This is comfort food at its best, very mild and pleasing. Plan to serve it tomorrow for company (so I haven't added the rice to the entire batch yet.

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dakotacabinquilts

Cooking Level: Intermediate

Home Town: Hettinger, North Dakota, USA

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Reviewed: Oct. 6, 2007

This soup is WONDERFUL! I didn't measure anything, just threw it all in and it was delicious. I used leftover chicken from a whole chicken I baked a couple of days earlier (made the stock out of the bones) and I cooked the rice two days prior also. My husband who doesn't really like a lot of chicken and certainly isn't all that fond of soup said he would give it 4 stars - that is amazing! I used lots and lots of mushrooms. I will be making this again and again, thanks!

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MAAUSTIN

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jul. 15, 2007

This soup is delicious!! I cooked the chicken and rice (half wild half white rice) beforehand then combined all ingredients and simmered on the stove for 2-3 hours. I'm terrible at making soups so i was pleased this came out so good. I added extra of everything which resulted in a large batch, im happy my husband and I can enjoy this soup for a few days. Oh, i also added some bay leaves and savory spice

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Heather Rose

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Reviewed: Mar. 12, 2007

I just prepared this dish this evening and my husband absolutely LOVED IT!!!

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veggiemd01

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Reviewed: Feb. 13, 2007

I made this soup last night for dinner. My friend was over and she just could not get enough. I paired it up with some crusty french bread, and they were fabulous together. Oh and it was so easy to make. I used a cup more of chicken. I also used fresh chopped garlic and fresh tyme. To cut time I used a package of shredded carrots. I also didn't chop the mushrooms. I kept them a bigger so that my friend who doesnt like mushrooms could avoid them easier.

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Starr

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jan. 4, 2007

I saute chicken breast, thin sliced, in extra olive oil, very small amt., set aside. Then saute onions, freshrooms, celery, salt and pepper. I put all this together with a can of chicken broth, and let cook for about 10 min. I soaked the wild rice as I started this, I add the rice to broth, and let cook on low until I add the half/half milk, just before serving. I serve with a sprinkle of cheddar cheese on top, my family and friends love this dish.

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Fran Odom

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Reviewed: Dec. 20, 2006

This is so good. I changed it up a bit, using less chicken broth so it was thicker. I also used closer to 4 cups chicken. Then I switched the fresh mushrooms to just a small can of them...we're not huge mushroom fans here. Everyone loved it, I made it for 5 adults and 2 kids (ages 7 and 2) and it was gone at the end of dinner! So be aware it may not serve 14. Also you can use half white rice if you want to and it still tastes great. All in all a fantastic recipe I'll use again and again!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Dec. 14, 2006

I used a cup of fresh parsley rather than dried, 3 cloves of minced fresh garlic rather than powder, added some fresh ground pepper, an extra can of mushroom soup, an extra cup of rice, and used an entire roasted chicken. Everyone loved it, even the little kids! Thanks!!!!!!

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ilstu99

Cooking Level: Expert

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Reviewed: Nov. 29, 2006

Fantastic recipe. I have been trying to find a good Wild Rice soup recipe like I would find in Minnesota (as we vacation there every summer) - and I think this is it. I didn't have wine, but would love to try that variation next time.... instead I added a can of broth instead of the 1/2 cup. It could use a little pepper.

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afeather

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Reviewed: Nov. 12, 2006

I made this soup today and it is wonderful! I do not even like soup, but my husband does, so I made it and I actually had seconds. It is a treat on a cold winter's night- Plus it made enough for me to freeze and I am going to have friends over next weeekend to enjoy it with us.

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Jenny

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Reviewed: Oct. 17, 2006

This was the best soup I have ever made (maybe even eaten). It is getting rainy and colder now and was a great comfort food as well as something that really hit the spot. I did use 1/2 of a can of Family Size Cream of Mushroom soup, added salt and pepper to taste, some Tony's, and little more chicken broth (about another 2 cups total.) I also added about 3 cloves of fresh garlic, chopped. I served it with a simple dinner salad and crackers and still have enough left over for our family of six. Note: My picky 6 year old daughter liked it with and without the wild rice. Hope you enjoy our new "Keeper".

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Aaron

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