Reviewed: Jan. 23, 2008

This soup was great! Awesome flavor and better than most restaurant recipes. I did add some garlic mentioned by other reviews and omitted the mushrooms because my husband does not like them but other than that followed the recipe to a T. Definitely a keeper.

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AFERKIN

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 22, 2008

Wow...I took a risk serving this to my parents who hate alcohol in anything and in fact, like things quite bland and plain. They loved it and had seconds! It is very flavorful and filling. It was just right on a frigid day served with crusty bread. Thanks.

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Jane Johnson

Cooking Level: Expert

Home Town: Reading, Massachusetts, USA

Living In: Freedom, New Hampshire, USA

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Reviewed: Jan. 18, 2008

I agree that the soup was a little bland and added extra garlic. I put the vegetables in a food process or and minced them up pretty small. I also added carrots and used Portabelle mushrooms. I served it to company and they all raved about the recipe. I will cook it again as it served all 8 of us a hardy meal.

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Tigua

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Reviewed: Jan. 15, 2008

I thought this was marginal....it was too thick for my liking

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ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

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Reviewed: Dec. 31, 2007

Excellent! The whole family loved it. Will definitely make this again...you should too!

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FANCYGSD

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Reviewed: Dec. 25, 2007

I love this soup. I found that it thickened a lot and had to add extra milk. Garlic added a lot too.

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HEIDI608

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Reviewed: Dec. 23, 2007

This would be a five star soup if the amount of bouillion was doubles, otherwise, the soup was kind of bland. The correction had all my 7 kids saying "YUM!" Thanks for the recipe, and I will fix it again. BTW, we used portabella mushrooms for richer flavor.

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Dec. 23, 2007

This was very good and the flavors were perfect

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MOMMY2PLEASE

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Reviewed: Dec. 17, 2007

I added extra garlic and fresh rosemary. Pretty good.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 20, 2007

this is a delicious recipe! well worth the work involved. i've made it several times. i use butter instead of margarine and skim milk. i add carrots and skip the wine. if you are using a fatty chicken, be sure to skim the fat off the chicken broth before adding anything to it - this will greatly reduce the fat seperating from the broth in the final product.

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EEASERI

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Reviewed: Nov. 19, 2007

pretty bland and flavorless.

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LILROSEGLOW

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Reviewed: Nov. 17, 2007

I make this over and over. Great flavors and wonderful textures.

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UGLYBULLDOGS

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Reviewed: Nov. 14, 2007

Great! My husband loves this. It tasted very close to a soup that I once had in a restaurant. I did add about 1/4 cup flour at the end to thicken it.

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Lauren

Cooking Level: Expert

Home Town: Charlton, Massachusetts, USA

Living In: Syracuse, New York, USA

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Reviewed: Nov. 7, 2007

This is a wonderful, thick and creamy, tummy pleasing soup, but I did make a few changes to the recipe. Too lazy to make homemade broth, I used boxed chicken broth instead of the water, and added leftover cooked chicken I had in the fridge. Not a fan of vegetable oil, I sauteed the onions and celery in butter. I didn't have any wild rice on hand, but I did have a box of Uncle Ben's long grain and wild rice, and I found the accompanying seasoning packet provided a bonus of flavor. The wine is a must and should not be omitted. This is a keeper recipe, with room for personal touches and variations.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 4, 2007

This recipe was a great start to what I was looking for. I made it exactly as directed, minus one of the cups of water. After tasting it like others, it was good but needed something more. I added a bay leaf and chopped garlic (about a tablespoon!). I agree that if you have patience, the white sauce will thicken quite a bit. I added it to the soup slowly and at this point, it is a thinner cream soup. I cooked it down for another hour and it got nice and thick. I also added some Marsala wine for one last kick. So my version is Cream of Chicken Marsala with Wild Rice!

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CBUNNUMS

Cooking Level: Expert

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Reviewed: Oct. 14, 2007

My absolute favorite!!! Love this soup at Panera and I think this recipe is even better! Would make this anytime. I used chicken thighs bonless and skinless to save time and work. I didnt have any white wine on hand either so I didnt add that.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Sep. 29, 2007

My twin daughters love the Cream of Chicken and Wild Rice soup at Panera Bread (bakery chain)and I was looking for a recipe that would duplicate what they liked. This soup is even better. Not low cal but DELICIOUS!!!

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Kathy Fitz

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Reviewed: Sep. 22, 2007

This was absolutely delicious! I made it easy on myself and bought a rotesserie chicken & used that microwavable wild rice (didn't cook it, just popped it in the pot). It turned out great, I will definitely make it again!

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