Reviewed: Oct. 5, 2008

Absolutely delicious. I've never had a soup complimented so much before. I didn't add wine or lemon juice, and I did add a touch more chicken broth, but really just wonderful!

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Can

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Reviewed: Sep. 8, 2008

My family really loved this soup. I doubled the servings to 12 and still have only a small bowl of leftovers. I did add extra broth and I didn't have any wine. The next time I make this, I will add more veggies. My kids really liked the taste of it and I think I could sneak some more in. Thanks for the great recipe!!

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shayb91

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 12, 2008

Made 6 (minor) changes to bring it to 5 star. 1)used EVOO instead of butter 2)halved the rice, 3)doubled the carrots, 4)added 2 cups more broth, 5)added 2 TBSP boullion granules (for more flavor & instead of salt), 6)cooked the rice right in the broth (ONLY for the time stated for the rice). DH and I LOVED it. Thank you Marge Wagner for a delicious way to use up leftover chicken!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Apr. 23, 2008

This soup does taste really good. My only problem was that the soup was really thick and needed more liquid than stated. I added frozen peas & carrots to the pot along with the onions and celery. Also, I had leftover bone in chicken breasts which I shredded and added to the soup in the end to heat through. I skipped out on the lemon juice as hubby doesn't like it. I will definitely make this again as it is a great way to use up leftover chicken and frozen vegetables. Could also try this by substituting the rice with pasta.

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SouperWoman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 5, 2008

A nice, easy chicken rice soup that was comforting to the belly without adding extra fat. We left out the celery and wine and increased the amount of rice, carrots and chicken to make it even heartier.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Feb. 7, 2008

This was so yummy! I used brown rice and added some herbs. It came out a bit thick so next time I think I'll use a little less rice and more liquid.

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PITTIPAT

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Reviewed: Jan. 29, 2008

This soup was delicious! It was warm and creamy but not too heavy! The only changes I made were adding more chicken broth and a little bit more of the vegetables. I would def make them again!

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drearox12

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

This was the best chicken and rice soup!! It is now one of my favorite soups and it is soooo easy to make! I did omit the wine.

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Caryl

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Reviewed: Jan. 21, 2008

Made this today but I made a few adjustments. I added a teaspoon of combined oregano, basil, rosemary, and thyme. I also added about cup of shredded cheddar cheese. In my opinion, it gave the soup a better flavor and what isn't better with cheese!! I think another reviewer mentioned that it didn't make for very good leftovers and I agree. The rice soaked up all the moisture and I was left with a kind of pasty rice. All in all a delicious soup that I will make for years to come. :)

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Jan. 19, 2008

I made this soup tonight and it was wonderful. The lemon juice and wine are a wonderful addition. I made it exactly as printed except I used 1% milk because that's what I have and left out the pepper because I don't like it. Highly recommend this yummy soup.

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PKC at home

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

My husband said that this is the best soup he has ever had. He said it could be served at a five star restaurant. It is very good, and easy to. The only changes I made were to make my own broth, use brown rice and for the milk I used half milk and half 1/2 and 1/2. The only reason I made that change was because I had half a container of 1/2 and 1/2 left over from a Christmas recipe, and I was low on milk. Next time I'll just use 2% milk.

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M3B

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

I just made this for my dad who has high blood pressure and he loved it. I was looking for something with low sodium. I didn't add the salt and even used unsalted butter. The rest of the family loved it too. I did use brown rice and halved the lemon juice and added peas. Yummy!!

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Dec. 31, 2007

I made this for my family for Christmas Eve and everyone LOVED it.

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singingcook

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Reviewed: Dec. 27, 2007

Very nummy! The only changes I made were I used leftover turkey and left out the lemon juice and wine. Very delicious. My husband even liked it and he rarely compliments my cooking!

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vegasmom

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Henderson, Nevada, USA

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Reviewed: Dec. 22, 2007

Yum! I didn't have celery, but I had a bunch of frozen veggies -- I used 1 1/2 cups each of frozen carrots, frozen corn and frozen green beans. I thawed the veggies and then added them to the onion sauteed in butter after approximately 3-4 minutes. I used much more garlic powder per our tastes. And I didn't have white wine -- so just used lemon juice. Delicious!!!

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 1, 2007

This is really, really good! I used brown rice to give more nutrition and texture. Great comfort food.

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AMYTA

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Reviewed: Nov. 16, 2007

This is the most amazing soup I have ever made!!! I'd give it 10 stars if I could. I have to admit, though, I did make it a lot more unhealthy. I used cubed chicken thighs instead of breast, I used the full sodium chicken broth (but did not add more salt), and I used a mixture of milk and cream. But this is SO good! I also used shallots instead of onion, and I added peas. I will probably make this once a week, it's so good. I call it "Clean Out the Kitchen Soup" because I had to make it the day before grocery shopping (and my cupboard was looking pretty bare!). Thank you thank you for this recipe!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 22, 2007

This came out really good, but I did a few things differently based on a friend's advise. We cooked the onions and then added raw chicken on the bone and some water and boiled it until done, then deboned and chopped the chicken. This made our stock. Then we added the rice, and made the roux when the rice was done. The white wine and lemon juice really gave this soup great flavor. A+ recipe, great proportions, just really good soup. Thanks

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Janeille

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Groveland, Florida, USA

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Reviewed: Apr. 1, 2007

I especially liked it because it wasn't too heavy. I made one substitution, trimmped, chopped broccoli stems for celery based on what I had on hand. I also left out the lemon juice and the white wine. yummy!--I've made this several times now, and I've added back in the lemon juice (but not the wine). The lemon juice adds a nice little kick. I've also used cream or half and half based on what I had on hand. Obviously that makes for richer food, but still yummy.

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DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

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Reviewed: Mar. 21, 2007

This is a wonderful recipe. This recipe deserves to be rated, so here it goes. I made this soup, flovors tasted most layered when eaten freshly prepared. I substituted brown rice in place of the long grain rice. It anything it added to the creaminess. Such a great comfort food. Easy to prepare.

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sue329

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Creamy Chicken Rice Soup

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