Reviewed: May 23, 2012

This was very good...I only made a couple minor alterations: I used dry sherry to deglaze the pan instead of the white wine, and had some leftover carrots to use up so I sliced them up and added them with the celery & onion sautéed at the beginning.

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Reviewer:

reasbey

Reviewed: Jan. 29, 2012

A family favorite. We've made it several times. Leftovers are even better. Thank you!

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Reviewer:

lovesusa

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Reviewed: Jan. 15, 2012

GREAT CREAM SOUP! Instead of water used canned chicken broth. Cut up the veggies real little and used one carrot. Also, substitued butter for oil. Oh...I don't care for wild rice so left it out. After I sauted the veggies, I added the wine at that time. I will definetly make this one again. Worth it for sure!

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Reviewer:

Jilly Bean

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Dec. 30, 2011

This recipe is truly as awesome as everyone claims---better than Panera! I made with a few modifications based on other reviews: no mushrooms (not a fan)but added carrots and some garlic with other veggies, used Uncle Ben's original recipe prepared as directed but slightly undercooked, added the wine after sauteeing veggies, used butter instead of oil, used leftover chicken breast and store-bought chicken broth, added celery greens during second simmering. I will make this often and share with family and friends. The BEST!

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Reviewer:

icanne

Reviewed: Dec. 10, 2011

This recipe is great as is! Like all great recipes, it adapts well to personal tastes. But, if you're not an adventurous cook, the original recipe will still please.

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Reviewer:

Deeta Jean

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Merriam, Kansas, USA

Reviewed: Oct. 28, 2011

I quadrupled this recipe and it worked great. Upon reading other reviews of it being on the bland side, I went ahead and used chicken broth instead of water. As it cooked and I tasted, I also found it necessary to add about twice the indicated salt and pepper, and garlic as well. It is very creamy and delicious!

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Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

I used chicken breasts I also added carrots to the recipe. for this recipe. Mine was very thick so instead of soup we put it on toast it was wonderful. I will make again

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Reviewer:

soupy

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Sep. 27, 2011

Thank you for this recipe, here in Chicago some of the diners have this soup, unfortunately I never get there the day they have it and it was great being able to make it at home and my family actually like it. Didn't have any white wine, only red but the taste is amazing. I especially like that this recipe doesn't require anything crazy and has ingredients that are in everyone's pantry.

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Reviewer:

momcilo

Reviewed: Jul. 23, 2011

All the people that rated this soup 5 stars were CORRECT! I did what Cara Jean did-rotisserie chicken, store bought chicken stock, no wine. Added carrots, more chicken, and 2 cups wild rice. This reminds me of Panera's chicken and wild rice but BETTER! It still took me about an hour and fifteen minutes but much less than the original and way worth it!

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Reviewer:

CINDY MC

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 19, 2011

My dad and I love chicken and wild rice soup so I was really excited when he found this recipe. We didn't add the mushroom or wine and it turned out well though it wasn't very soupy. We made it a second time recently and this time whisked the flour and milk together to make it more smooth, added more rice, and added more milk- it came out awesome!

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