Reviewed: Oct. 31, 2005

This is a very tasty, easy recipe.

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CLAIRTEE3

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Oct. 24, 2005

This is a cold weather favorite. Hearty meal soup. I left out the mushrooms and added carrots.

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tmarie24

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2005

This is the best! The whole family loves this soup. I didn't do anything else to it, just followed the recipe as printed.

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BrAsh's Mom

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Reviewed: Sep. 25, 2005

Great recipe! I followed it to the letter and it was really tasty. I added some brown rice to the soup to make it a bit more filling, but that's it. I froze the leftovers and took them to work for lunch. I'll be making this again!

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Melanie

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Reviewed: Sep. 20, 2005

I made this for dinner tonight. I am SO glad I halved the recipe. This made enough for 2 days of leftovers. I used homemade broth and chicken thighs, added garlic, 2 carrots and added some soy sauce at the end for colour. This was so good with a perfect amount of veggies and rice. Can't wait to make this again when we have company!! (I made this again as the starter for Thanksgiving and got nothing but rave reviews. I was even impressed at how good it was!)Thanks a million!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Aug. 23, 2005

My husband and I loved this soup. I tweaked the recipe and made it in a slow cooker. I used olive oil instead of vegetable oil and sauted the veggies (added carrots for color) in garlic with fresh herbs from my garden. The rice was increased to 21/2 cups for a heartier soup and I substituted the water with chicken broth (3 extra cups were needed for the slow cooker). Will make this one again....

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luvtocook

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Palm Springs, California, USA

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Reviewed: Jul. 14, 2005

Another winning recipe, we love soup during the winter time, I love the fact that I use an entire chicken for this soup and make the broth from scratch, haven't changed a thing

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NANNOUSE

Cooking Level: Intermediate

Living In: Waterdown, Ontario, Canada

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Reviewed: May 18, 2005

I'm not sure what the hype is all about on this recipe. I followed the recipe exactly, but it turned out kind of bland. I then added some basil, thyme, and garlic, which gave it more flavor, but I still just wasn't impressed. My husband loved it, but he's a rice finatic. For those who don't care to eat rice soup, look for another recipe.

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JESSEANGELA

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Reviewed: Apr. 18, 2005

This soup is a whole meal. Very filling, creamy and well loved by all in our family! My husband begs me to make it and will eat the leftovers for days! It has a wonderful flavor and is very creamy. It's worth all the time and effort.

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PPAPPAS0705

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Apr. 8, 2005

this will be a family favorite for years to come! I made it for Christmas Eve dinner and my mom thought it was fabulous! I have fixed it several times since then and it always comes out wonderful! Thanks for sharing this one!

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carolinagirl965

Home Town: Tarboro, North Carolina, USA

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Reviewed: Mar. 28, 2005

This is an excellent soup recipe. I love soup and this is one of the best I've tasted. I've shared the recipe with several friends and they totally agree. The only changes I made were using frozen chicken tenders instead of cooking a whole chicken, using olive oil instead of vegetable oil and substituting butter for the margarine. It does make quite a bit of soup and, since cream soups don't freeze well, I might suggest cutting the recipe in half for small families. If you try this soup, you'll be glad you did.

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JOANG2

Cooking Level: Expert

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Reviewed: Feb. 22, 2005

There are no words to describe how fabulous this soup is....I would give it 10 stars if I could. I have been trying all different types of soup this winter from this site....but this one is my favorite. I did change a few things. I used cubed fresh chicken breast instead of the whole chicken...6 c. water with 6 low-sodium boullion packets to make the broth...I added carrots and the leafy green tops of the celery...used a whole 6 oz. box of Uncle Bens wild rice(made with the seasoning packet)...used butter instead of margarine...used 2 c. 1% milk, and 2 c. fat free 1/2 and 1/2...and all of the wine suggested. So flavorful....and yummy....family loved this....and it made more than 8 servings(which is fine..I will freeze some). Absolutely delicious!!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 12, 2005

This was sooooo good! I did make a few changes according to other reviewers suggestions and it turned out great. I used split chicken breast instead of a whole chicken and I used chicken broth instead of water and chicken boullion. Last I used two cups of milk and 2 cups of half and half. My whole family loved it. This will definitely stay in my recipe box. Thanks

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EMRSKIS

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Reviewed: Feb. 7, 2005

This made an AWESOMELY good soup....it was WONDERFUL!!!! The recipe as is made more than 8 servings...I actually took it to church and we had it for lunch along with some sandwiches....but I digress...*laugh* I do not drink so I passed on adding the wine to it but it was great anyway....It made a thick delicious soup...thanks for submitting it Thomas...*smile*

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RAPHAELLA

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Buffalo, Missouri, USA

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Reviewed: Feb. 6, 2005

This was a great recipe! I have never made any type of soup before, and while it was time-consuming, it was WELL WORTH IT! I did buy a roasted chicken, which was easier. I cooked the wild rice in half water/half chicken broth. When it came to making the cream base, I used 2 C. Skim Milk and 2 C. fat free half and half. Also, threw in a little garlic, and carrots for color. The wine could perhaps be lessened, it was overpowering in the end, but definitely needed to give it that yummy-give-me-more taste! I used Yellowtail chardonnay, which worked perfect! Only had one bowl left to freeze, which I can't wait to take out on a 30 below MN day!

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KIKI23

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Reviewed: Jan. 30, 2005

This soup is unbelievably good. It was simple and delicious. Thanks for the recipe Thomas. Yet another "something different" even the kids love.

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HeCooksToo?

Cooking Level: Expert

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Reviewed: Jan. 20, 2005

Delicious! This soup is well worth the extra time needed to prepare it. You must try it!!!

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KATTHERAT

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Reviewed: Dec. 11, 2004

This soup is delicous! It does take some time to make, but is worth all the effort. I substituted "plain" soymilk in the place of real milk and instead of wine added a small amount of balsamic vinegar. Maybe 1/4 cup? The end results were awesome!

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SCHNAUZERGIRL

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Reviewed: Dec. 1, 2004

This soup was very good. The only thing that I would change is the wine. I would either sautee the vegetables in the wine or omit it from the recipe. I thought there was too strong of a wine flavor when it was done.

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ERINSANDERS

Cooking Level: Expert

Home Town: Elgin, Illinois, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 1, 2004

Absolutely fantastic!! I used a 6 lb chicken instead, and use half of the meat in the soup, and will probably make chicken salad with the other half. I also used black pepper instead of white. Be sure to give youself plenty of time to prepare this soup...but the time spent is well worth it!! My girlfriend and my roommate helped devour most of it!!

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HENRYL65

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Cream of Chicken with Wild Rice Soup

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