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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Reviewed: Nov. 30, 2004

Went looking for a cream of turkey soup recipe and found this one. I just substituted leftover turkey from Thanksgiving for the chicken. Simmered the turkey bones; legs, thighs, breast for 45 min in chicken stock (instead of water and bouillion) and followed the recipe. Other substitutions were butter for margerine and half and half for milk. The result was fantastic. This was a great way to use up leftover turkey. Everyone loved it, we'll be making it again and again. Thanks and enjoy!

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NYCITYSPICE

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Reviewed: Nov. 12, 2004

This was incredible. My husband and I loved it, my mom loved it, and we're making it again for a holiday dinner we're hosting. The only thing we did differently was half heavy cream and half milk. Otherwise, this was amazing, and it got better each day until it was gone.

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KIMKIMPELLI

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Reviewed: Oct. 26, 2004

The soup turned out wonderful, and I really recommend trying the recipe out!

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CHEFFOX

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Reviewed: Oct. 24, 2004

10/24/04 - I normally don't care for cream soups but this one is truly excellent! I only had enough wild rice to make 1/2 the recipe. I used homemade chicken broth with 3 skinless, boneless chicken breast halves. I doubled the amount of fresh mushrooms, used Wondra flour, fat free milk and did put in 2 of the carrots I had used to make my chicken broth for color. It reheated well. 1/2 recipe only made 6 soup bowls. Next time, I'm going to try replacing the white wine with sherry as I'm sure that would be delicious, too. 01/24/05 - I made this soup again as I did on 10/24/04 except I used turkey broth and omitted the wine. Rather, I added a tablespoon of sherry to each bowl when serving it. So delicious!

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Sep. 6, 2004

This is delicious! Used 1 1/2 lbs. of boneless chicken breast and used chicken broth instead of water. As always, tastes better the next day...if there is any left.

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PEDALLY

Cooking Level: Intermediate

Home Town: Boone, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 28, 2004

Very good. My family loved it.

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KPARDEN

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Reviewed: Aug. 5, 2004

This recipe is delicious! I just added a little more flour ( I like it thicker) but the taste is wonderful.

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OCEANLUVR

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Reviewed: Mar. 15, 2004

I just made this soup for lunch today, and YUM! It's great! A bit time consuming, but worth it! I added real mushrooms, and no celery since I didn't have any on hand. Instead of the butter/flour mixture, I used 1/3 cup cornstarch to thicken the soup, along with the milk required by the recipe. Everyone loved it, including my 2 year old. Thanks for a great recipe. Will freeze the leftovers and definetely make it again!

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GLAUCIA

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Reviewed: Mar. 7, 2004

This IS a 5 star restaurant secret!

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BEESIS

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Reviewed: Feb. 24, 2004

This is the new favorite soup in our house. Everyone starts drooling after a meal of roasted chicken, knowing that this soup will follow in a few meals. I do use leftover roasted chicken and find that it provides plenty of meat for this soup.

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SNOWGARDENER

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Watertown, New York, USA

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Reviewed: Jan. 28, 2004

soooooooo good! added carrots and baby peas......also used broth instead of boullion and water ,will make again and again!

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Southern GurL

Cooking Level: Expert

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Reviewed: Jan. 5, 2004

Tripled this recipe for a soup supper, I would suggest using more rice for a thicker soup if it is to be a main dish.

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JFMILLER28

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Reviewed: Dec. 10, 2003

Fabulous after the holiday soup. Great turkey leftover soup. I used the leftovers from the turkey carcus, made a turkey stock, used up my left over extra whipping cream from Thanks giving, used about 1.5-2x the mushrooms, sligltly more wine, and a little more flour. The "blandness" referred to in some reviews greatly improved with the addition of salt (and maybe a little pepper. Thanks everyone for the great suggestions.

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COOKINMUM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Nov. 24, 2003

Absolutely fabulous! After working a double shift, I came home to find my husband had made this recipe. Even though I was exhausted, I managed to eat two bowls! Hubby said he added a little garlic with the onions, but other than that, stuck to the recipe. It will be a constant in our home. Thanks so much!

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AWYCKOFF

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Reviewed: Jun. 10, 2003

Yum, this stuff is great!

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RCOOLING

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Reviewed: Apr. 17, 2003

I spent about 2 hours cooking this soup, but the taste was not really worth it. It was just alright.

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JELLEY

Cooking Level: Intermediate

Living In: Mogadore, Ohio, USA

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Reviewed: Mar. 19, 2003

It was good, but not thick enough. I like my soup thick. The flavor was pretty good, but was missing something. I will probaby try this again because it has potential!

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DEEP2NIGHT

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Reviewed: Mar. 18, 2003

This is a just a fantastic recipe for Cream of Chicken with Wild Rice Soup.

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AZCAN

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Reviewed: Mar. 10, 2003

This is a very rich and creamy soup. I made if for my in-laws when they were sick and they raved about it. My children weren't as thrilled because of the mushrooms, but the adults loved it!

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KRISTEN ANNE

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Cream of Chicken with Wild Rice Soup

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