Reviewer:

Shelli

Reviewed: Jan. 5, 2012

VERY thick! Needs more liquid than called for as Souperwoman said. Very easy too! Fabulous and delish!

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Reviewer:

Jane

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

I would skip the flour next time, this became so thick that I had to double the amount of chicken broth. It was a little bland, needs more garlic and lemon juice. To make this healthier I doubled the amount of vegetables and I used brown rice, fat free broth, fat free milk, and margarine.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 4, 2011

This was delicious! I doubled the recipe, added morel mushrooms and fresh, pressed garlic to the carrots, celery and onion mixture, and sauteed them all in a combo of 2 Tbsp EVOO and 2 Tbsp butter. I added 1/4 up of white wine after the flour was mixed into the veggies, right before I poured the broth into the pot. I finished it off with 3 cups of cooked rice (remember I doubled the recipe) and 1 1/2 cups 2% milk and 1/2 cup of heavy cream. I omitted the lemon juice altogether. Very kiddo friendly:) Yummmm!

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Reviewer:

messy_jessie

Cooking Level: Intermediate

Reviewed: Dec. 1, 2011

This recipe is great and very versatile. I omitted the celery and onion, reduced the lemon juice to 2 tsp, and substituted 1/2 tsp apple cider vinegar and 2 tsp apple juice for the wine- and it still was wonderful. This one is a keeper for me- thanks for sharing!

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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Oct. 23, 2011

good,not sure what I think about chicken/rice soup.

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Reviewer:

Love2Cook

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Frisco, Texas, USA

Reviewed: Oct. 20, 2011

This is a great recipe, thanks so much. The changes that I made were 1 I fried the onions, celery and add garlic. 2 I cooked the rice in the broth. 3 I used much more milk than what it calls for.

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