The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 2, 2009
This recipe was quick and easy, and as my husband says "The best soup he has ever had". One side item. I didn't have a lot of time, so I used rotisserie chicken and 48oz of chicken stock instead of water. Everything else I kept the same. The chicken granules gives awesome flavor. I cannot wait to make this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 27, 2009
this soup is great. i think the directions could be made easier to save some time though. i cooked the chicken then took it out of the pot. i then poured the broth throgh a strainer and poured it back into the pot. i brought the broth to a boil and added carrots,onion, and celery, and a cayeene pepper[w/o seeds] i let it boil for 10 min. then i added 2 boxes of rice a roni long grain and wild rice and the chicken reduced the heat to med/lo and simmered for 25 min. while that is simmering i mixed the butter,flour,and milk to make the sauce when it was thick i poured it into the pot w/ everything else stirred it in good and seasoned to taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 5, 2009
Everybody loved it! The only things I changed were; butter instead of oil, added garlic, used portobello mushrooms, no celery.It is very labor-intensive, so make sure you have enough time or, like I did, do your broth and chicken ahead of time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 22, 2009
Very bland! I ended up using a lot more soup base. Carrots would have been a nice flavor addition. Used butter instead of margarine. Seems silly to use fake butter after going to the trouble of making stock. The fat/flour ratio was wrong and should have been equal amounts. The flour made the dish gummy and should have had heavy cream instead of milk and flour. All in all needs way too much tweaking to bother with again.
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Cooking Level: Professional

Home Town: Logan, West Virginia, USA
Living In: Bellbrook, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 31, 2009
Thanks to all for the suggested substitutions. I followed the recipe except I used the suggested porcini mushrooms, bay leaves and Uncle Bens w/seasoning pack. My substitutions included making the broth from backs and wings that I keep in a freezer bag. Simmered about 2 hours w/onions, celery, bay leaf. Drain, discard the meat and bones. I then cut up a honey rotisserie chicken purchased from the market and added (great flavor!). I partially cooked the rice w/ seasoning packet then added to broth. I did not use milk in my roux. I instead used the water from the reconstitute dried mushrooms and extra chicken broth. Tastes wonderful the next day. Rich, creamy and thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 16, 2009
Excellent soup, but made vegetarian by using l bag Morningstar Farms chicken stips, chopped to 1/2 inch pieces. Added 4 cloves garlic-minced, 1 large carrot-finely chopped and 2 small potatos, peeled and cubed into 1 inch cubes, added fresh flat-leaf parsley, about 3T. I also used 32 oz 'no-chicken broth' (a vegetarian chicken flavored broth) and 3 cups water along with 2 cubes vegetable broth bouillon (instead of the 7 cups water suggested). Increased salt a bit and used coarsely ground black pepper instead of the white pepper, which I didn't have. Turned out absolutly excellent! Served with hot garlic bread and slices of soft white cheese.
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Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Living In: Carlton, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 2, 2009
Awesome!! I used olive oil for the saute.
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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Oswego, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 8, 2009
I sauted two cloves garlic with the celery and onion as recommended by other reviewers. I also added more salt (to taste) and an extra glug of wine. A big hit at my church soup supper!
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Cooking Level: Expert

Home Town: Sidney, Nebraska, USA
Living In: Galena, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 29, 2009
I used half chicken stock, half water.It was great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 29, 2009
Fantastic flavor, but could use more liquid. It was great the first day, but the second day, it had little to no liquid. However, I added some water to the leftovers, heated on med. heat, and stirred and it turned out just as great as the first day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 25, 2009
This recipe is wonderful! My husband rarely tells me how much he likes my cooking, and he is not a big soup eater, but he loved this (with changes). I had to use what I had on hand. I had a quart sized ziploc of the chicken I had deboned from a rotisserie chicken I bought at the store. I like to find quick recipes to use with the leftover rotisserie chicken which is already cooked and seasoned and yummy, so I always buy a big chicken and debone it that night after dinner. I had instant white rice, and no wine and it was still great. So I made my soup very quickly, less than an hour. I did not measure anything. I sauted celery, onions and carrots all cut into small pieces. Added fresh sliced mushrooms and quickly after added probably upwards of 7 cups of boiling water with dissolved chicken bouillon cubes and then I added the chicken in small pieces. I cooked the rice with a cube of chicken bouillon. I was in a hurry, so I made a smaller amount of the flour/milk/butter thickening stuff, and added a can of fat free cream of chicken soup. I had maybe 2 cups of that when I was done. I added the rice to the soup, had everything stirred up, and then added the cream of chicken soup mixture, let it simmer for 10-15 mins or so and served. The only thing was mine was fairly salty, fine by itself but when I added any salty crackers it was too much. I would not be surprised at all if I had this in a restaurant and I would think it tasted homemade and delicious. Like I said, my hubby lov
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 20, 2009
States it feed 8. More like 16.This was a great soup. My family loved it. Nice to have a soup recipe that didn't call for a condensed soup. I left out the wine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 19, 2009
Loved the flavor. I shredded 6 chicken breasts, accidentally dumped the water it cooked in..so I added extra bullion and new water. I also added Cream of Sherry, some red pepper flakes and I think I will double the rice next time. Over all, LOVED it. Will make this one again!
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Cooking Level: Expert

Home Town: Walnut Creek, California, USA
Living In: Reno, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 18, 2009
Very bland...needs a lot of seasoning up. I added garlic salt (would have sauteed garlic with vegetables if I knew it would have needed them), ground sage, rosemary, and thyme. It is a decent starter recipe.
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Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 9, 2009
Delicious, great on a cold day.
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Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA
Living In: Perkinston, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Jan. 1, 2009
My husband and I loved this. We made it with the San Francisco Sourdough Bread on this site. Its creamy and hearty. We did mince some carrot to give it some color but other then that followed the recipe exactly. We will be making again. My husband wants to take it to a potluck in a couple weeks at his work.
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Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA
Living In: Lakewood, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 27, 2008
This soup is an after Thanksgiving tradition for my family. It has replaced Chook! We also add in Rotisserie chicken from the store. We leave out the white wine; I think it kills the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 18, 2008
Take a while to make, if you're in a hurry (work full time + wifey). If not, it's worth the wait. Very delicious! I would make this again and again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 17, 2008
Only omitted the mushrooms! DELISH!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 13, 2008
Awesome soup!!! Time consuming - yes, but so well worth it. I sauted the veggies in butter and added a cup of diced carrots and 2 cups of fresh mushrooms. A few reviewers commented that it takes long to thicken the roux. It does, but continue whisking and you will end up with a nice thick roux to add to the soup.
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Cooking Level: Intermediate

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