Reviewed: Jun. 18, 2007

This is excellent! Reminded me of a wild rice soup they serve at a local restaurant. I added a little less chicken bouillon granules. We will definitely make it again!

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MS

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Reviewed: May 16, 2007

I liked this recipe, though it was labor intensive. For those who had trouble with the soup not being thick enough, keep in mind you really have to stir the milk in the flour/butter roux for quite a while on medium heat. It takes about 15 minutes for it to get thick enough, and it should get so thick that it's tiring to keep whisking it. It might not seem like it's going to thicken but keep at it and it will. I didn't use bouillon but seasoned the water that I boiled the chiken in with lots of celery, garlic cloves, salt and pepper. It was still a little bland so I added a few dashes of worcestishire sauce and it was fine. I might put a little less wine in mine next time, it was a bit overpowering. I used Sauvignon Blanc but I think sherry might taste better. Real wild rice is the key in this, I think. Very nice.

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hp212

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Reviewed: May 3, 2007

I think that this soup is great! The changes I made are that I roasted my chicken, used a can of evaporated milk, and I used a box of wild rice mix because I could not find plain wild rice. I used everything in the box. I would like to try the recipe again with the wild rice. I would still cook my chicken the same way instead of boil it. Thanks so much for the recipe Thomas. I loved it!

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CHARLOTTEB1

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Reviewed: Apr. 11, 2007

Fabulous! My husband and I both enjoyed it for several nights!

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Heather P.

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Reviewed: Mar. 23, 2007

This is a great soup! I did read some of the reviews stating their soup did not come out thick enough. I did not have that problem, but perhaps that is because we LOVE rice and add a touch more. This probably helps thicken it up. If that's not an option, maybe some light cream, as opposed to milk? That has worked for me with other cream soups that were too runny. Thank you for this wonderful recipe!

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deirjmiggs

Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Mar. 18, 2007

This recipe was great! I absolutely loved it and have made it many, many times. It's a bit time consuming but completely worth it. Last time I made it I put the chicken breasts in the crock pot with a little bit of water on high for four hours and it was perfect. It fell off the bone. A great trick for cooking chicken breasts.

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Lindy

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Reviewed: Feb. 22, 2007

This soup is absolutely the best! Making it required two things: time and a lot of dishes... but the flavor of this soup is oh so worth it! I definitely recommend trying it!

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Meg

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Reviewed: Feb. 5, 2007

BETTER THAN A RESTAURANT. ABSOLUTELY FABULOUS!

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LISA G

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Reviewed: Jan. 24, 2007

Very GOOD! Creamy but not too thick. The wine gave it a really nice flavor. Will make again!

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Thismegan

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Reviewed: Jan. 13, 2007

I cannot give a high rating to a soup that you have to dr. up so much. This had zero flavor until I fixed it up with chicken soup base and garlic. I also had to thicken up quite a bit. Not sure what everyone thought was so great about this.

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kimandtroy98

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Reviewed: Jan. 9, 2007

Like other reviewers have noticed, this soup does not come out thick enough as written. It's a milky consistancy. I had to thicken it up on my own. I pureed some of the veggies and I let it reduce quite a bit. Like another reviewer, i used the dried porcini mushrooms which without, this soup would not had flavor. I will make this soup again with my modifications.

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Annie26

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 22, 2006

This was an excellent recipe! I had been looking for one that was similar to the soup at panera bread. This is even better. I made it with chicken breasts instead of a whole chicken and left out the white wine. It was delicious!

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nancpant5

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Reviewed: Dec. 5, 2006

This was AWESOME!!!! I made it with 1/2&1/2 an also heavy whipping cream and cut out the wine.(we dont like to watch our calories) I also added a can of cream of chicken at the end to kick it up and Im so glad i did.

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shannonlesa

Cooking Level: Intermediate

Home Town: Gulfport, Mississippi, USA

Living In: Ames, Iowa, USA

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Reviewed: Dec. 2, 2006

Excellent! My family loves soup this one was another great one! I cheated and used an already cooked rottisiere chicken and canned chicken stock to save time.

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DSILVA51

Cooking Level: Intermediate

Living In: Freehold, New Jersey, USA

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Reviewed: Nov. 22, 2006

This is a GREAT soup recipe! Believe it or not the key is using very good wild rice; I got mine from a small town in Northern Minnesota called Bemidji. I substituted A good chicken base for the Bouillon as I believe it gave more flavor. It added so much texture and flavor the second time I made this recipe I will always use it to make this soup. Instead of milk I used a 50/50 split of Whole Milk and Heavy Whipping Cream. I found that this makes for a much richer soup. Be careful, as this does thicken the listed recipe quite a bit, but that is easily controlled by adding a little of the reserved stock to the cream base while it is warming. I have made this soup half a dozen times since I first found this recipe last winter and it never fails to please. This is an outstanding fall/winter soup that compliments any meal rather nicely.

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Tommy Chicago

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Reviewed: Nov. 1, 2006

Yum! I love a good thick soup... and this one did not disappoint... great flavor and consistancy...I did add a little garlic to the oil...and then added the vegies. (what can you do I am an Italian stereo type) I also used fresh cracked black pepper instead of white ground pepper. To speed up the recipe... you can use boneless skinless chicken breasts...boil those...and use 7 cups of chicken broth instead of the boullion cubes and reserved stock.

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Karin

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 1, 2006

My husband and I LOVE this recipe! It reminds me of the soup at Panera Bread. I made a couple of changes. I use boneless chicken breasts, which I cook the day before to make it less time-consuming. I couldn't find wild rice by itself, so I buy two boxes of Uncle Ben's and cook it without the butter or seasoning packets. I use 3 cups whole milk and one cup heavy cream, and 4 cups store-bought chicken broth with 3 cups of water from boiling the chicken. I serve it with Pepperidge Farm Sourdough Artisan bread and salad. It takes a while to make the soup, but it's totally worth it!

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H@ppy2BHere

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Reviewed: Oct. 25, 2006

I've been making this recipe for the past 2 years, and sorry I haven't reviewed it sooner. This is GREAT. Good comfort food. I've shared the soup with folks at work and everyone raves about it. Creamy flavor with a nice texture.

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SALMONGRL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 23, 2006

I love this soup. It has a wonderful flavor. Definitely make the whole batch and share it with neighbors and friends. They'll love you for it!

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Kate

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Reviewed: Oct. 22, 2006

Flavor was OK. I had difficulty stirring the flour into the butter. Usually the ratio is more around 1:1. I pulled some of the flour out, and then added more later by blending some of the soup into some flour and adding back to the pot. The soup also separated and was watery on top after regrigeration, so maybe I did something wrong. I probably won't make again, as I was looking for a creamier, thicker soup.

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