The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 26, 2009
so delicious. I used my own chicken stock and added a pinch of dill for a different flavour but other than that i left the recipe alone and it was awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: Nov. 21, 2009
A very tastely soup. The kids liked it. The store bought broth I used was a bit strong for this recipe. Next time I will use a milder broth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 14, 2009
This is a new fast family favorite. The dinner table was quiet except for an occasional yum and the soup bowls were emptied quickly. PERFECT for a rainy day in California.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 20, 2009
This is good. I added 2 tbsp dry sherry (NOT cooking sherry) instead of the wine. Really adds great flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 8, 2009
This was a really great soup, and I love how healthy it is, too! My whole family loved it and ate it all up. I only had fat-free milk on hand, and it still turned out very creamy and flavorful. I also didn't have lemon or white wine, so I didn't use those, but I think the lemon would be nice. I do agree that there was maybe a little too much rice, but it didn't ruin it or anything. Overall, a solid recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 14, 2009
Husband loved this recipe the first time I made it but I need someone to clarify something in the recipe. When it calls for 2 cans of chicken broth, does this refer to the "condensed" chicken broth that is sold in the can by Campbell's Soup?? Or is there a ready-to-use broth sold in cans by Campbell's soup? I don't remember what I did last time (unfortunately) and I would love to duplicate the delicious recipe I made the first time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 12, 2009
Awesome soup! I, too, used half and half. I omitted the lemon juice and wine because I barely got the cream into it before my husband was already eating some. He didn't want me to change it after his first bite.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: May 2, 2009
It was a pretty good dish, however I wouldn't call it a soup. What I ended up with was a lot of cooked rice with chicken and veggies in it. You'd have to add a lot more liquid for it to stay in a soup consistency.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 15, 2009
This was pretty good! I agree with others that this really isn't "soup" per se, more of a chicken and rice dish. I cheated and used last night's leftover turkey and cooked the rice right along with everything else. Very filling and the lemon flavoring just gave it a nice fresh taste. Very well received by the kids!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 4, 2009
Great, and quick soup... The only thing different I did was use white rice((didnt have long grain) and I used a fresh clove of garlic instead of powder. I also had homemade chicken stock, instead of store bought. I thought this was very yummy.. the lemon and wine kicked it up a notch after adding it. Will definetely make again!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 29, 2009
Mine turned our extremely thick, but it was delicious. Next time, I think that I will use one cup of wild rice and not let it simmer as long (I used brown rice and it simmered close to an hour).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 18, 2009
The kids really love this recipe, and its quick and easy. I always have to double it and we never have leftovers. The only changes I made was left the onions out (picky eaters), sauteed some minced garlic with the celery and onions and let the chicken cook with the vegetables in the broth. I also add some onion powder in it to get the taste of onions. I also add some cheese to it at the end...love cheese in everything. This recipe has become one of the favs around here.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 26, 2008
My entire family LOVES this recipe. Thank you so much for sharing it. I followed the instructions exactly. Thanks again!
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Cooking Level: Expert

Home Town: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 5, 2008
The recipe was great! Fast and easy to make, with a delicious outcome! The only thing I changed was cutting the rice back to 1 cup and adding more chicken. My family is going to love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 18, 2008
Very yummy and simple to make. I get a loaf of french bread to slice up and have a dinner that pleases the whole family!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: Nov. 8, 2008
I like this and like that it is a little lower in calories and fat. I was going to try to crock pot it, but changed my mind. I did let this simmer for a couple hours prior to adding the milk. It was very thick so I would suggest either adding some extra chicken broth or water to the base or using half the amount of flour. I prefer a thicker soup. I used plenty of carrots and used wild rice in place of regular rice. I will be making this again and again!
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Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: Nov. 3, 2008
Recipes like this are fun because there's just so much room for creativity! I used a homemade broth rather than the canned and included sliced mushrooms and minced garlic with the vegetables, which I sauteed in olive oil rather than butter. Instead of white rice, I used half brown and half wild rice. I skipped the lemon, preferring instead to use additional white wine. For extra richness I used half and half rather than milk. At the end I added some chopped, roasted red pepper and fresh parsley. These changes and additions added color, flavor and texture to the soup. Delicious.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 28, 2008
I decided I didn't like the milk at all. I had roasted a chicken the night before for use during the week and made my own stock according to the article on this website. This recipe was lacking something, it seemed-next time I'll try adding a bouillon cube, cutting out the milk and wine, and hopefully I'll have a slightly more basic soup. EDIT: The day I made it, this soup was so-so, but for days afterward I've heated it in the microwave and it is delish! Definitely better the second day. :)
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Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 25, 2008
Oh I really liked this recipe! The only changes I made ... I boiled my chicken for 1 1/2 hours and used the homemade broth and I added pre-cooked rice as opposed to cooking the rice in the soup! Other than those two things I kept everything the same!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 18, 2008
This was delicious! The lemon juice and white wine really make the flavor. I used lemon juice from concentrate and it worked great. I only make soup in huge amounts for leftovers, so I left the rice out of the soup and poured the soup over rice. I also doubled the recipe and used 1/2 of the chicken called for. We like chicken shredded rather than cubed. It worked great and this is a definite keeper! I can only give 4 stars since I did adjust the recipe.
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Cooking Level: Intermediate

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