Reviewed: Nov. 15, 2009

This really was not good at all. Hubs who will eat anything turned up his nose. sorry. I made it exactly as written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BILLIEBCC

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

This was so good!! I didnt use chicken broth from a can, I used fresh chicken broth so its not as salty. Ialso used whole wheat flour instead of all purpose. I put some ritz crackers in the bowl before I served it and it tasted like chicken pot pie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASBOFFA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

I cut this recipe in half, used 1 1/2 C precooked wild rice, deleted the water, used 1 c skim milk, finished with cream, salt and pepper. The wild rice kicked up the flavor quite a bit, and other than pre-cooking the rice was pretty easy. Also, I only used 2 TBS of flour for the roux and it was plenty thick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LindainSpringfield

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

This was good. My rice didn't cook all the way but that was my fault. It tasted a lot like Captin Jack's Corn Chowder that I make, just with out the corn. My kids all ate it so that is always a plus!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lovelymama3k

Cooking Level: Intermediate

Home Town: Dallas, Oregon, USA

Living In: Bend, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

This was SOOO good. I simmered some carrots in the broth and already had some leftover rice I threw in at the end of the recipe. Those were my only changes.. This was very good thick stew. The only time it could get too thick is during the reheating/leftover period. But still, just add milk and its just as good or better as leftovers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

Delicious! I prefer a richer soup so I subbed 1 1/2c cream for the milk. I also used sherry & garlic. Thanks for a great soup to warm up on this cold October evening.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

missijames

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

Delicious -- even a picky 3 year old enjoyed it. I did modify it a bit. I sauteed the onion and celery in butter/olive oil, and added 2tsp of minced garlic. Then I poured the broth and water into that, added the rice and a bit of dried thyme, and brought to a boil. Instead of doing the roux, I just added the 4c of milk to the cooked rice mixture and let it simmer for a while. It thickened up beautifully and was less labor intensive and lower fat. Can't wait to have the leftovers tomorrow!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

I found it a little bland, and 1c butter seems like a lot. I added garlic salt, salt and pepper, could use more chicken boullian.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

Soup was way to thicken even with adding extra milk...was also very bland...ended up adding curry powder, majoriam, and two more boullian cubes and some water and it ended up much better...overall very bland recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nikkilynn82

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

I never though it could be so easy! Everyone loves it and always asks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mamagideon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2009

This is a really good base soup. However, I'll agree with some of the other reviewers in saying that it sincerely needs spices added to it or it is BLAND. Cook the chicken in garlic, pepper and seasonsed salt in butter. Add spices to the rice mixture as its cooking. Add pepper and salt to the rue. If you do all that, when you put it together it should taste WONDERFUL. I'm not exactly sure why everyone is saying this recipe is too thick though...its a creamy soup...its supposed to be a little thicker than a normal soup. I had no problems whatsoever with it being so thick you could put it on a plate! Great recipe with a few alterations.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kat

Cooking Level: Beginning

Home Town: Winfield, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

This is fairly good and can be accommodating to adjustments. I only had a little over a cup of butter on hand, so I supplemented with heart-healthy margarine. I also added about 3/4 cup carrot diced small to add color. Only had a cup of brown rice, so supplemented with white. Used skim milk because this is all we have on hand. Still good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HJV73

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

As the comments said, it's REALLY thick and very milky, so it may have been better to cut the roux in half and use more chicken broth instead of milk. It also has no flavor. I added a couple cloves of garlic, but just didn't seem to have enough taste. So I added some thyme and that seemed to work. This recipe makes enough for a small army, so I would suggest making half when you are first trying it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EVERETTMOM

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

blah, needed more spices

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

I did not care for this recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2009

Very good and tasty. My husband loved it. I did have to add extra milk and it was still a little thick. So next time I will add a little more chicken broth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alice Rose

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

the idea of this recipe is a good one.. i definetly had to make a lot of changes though.. I put brown,white and wild rice in this plus carrots, 5 garlic cloves,...Hint: I saw this somewhere and i always do it... keep garlic cloves in their shell and put in frying pan.. roast till little brown spots all over(couple mins. dont let burn!) and then take off shell and press them on a flat surface... make paste and add them to your Rue.... Had to add a ton of other stuff... Thyme, fresh parsley and simmered 2 bay leaves with rice..definetly only put 4 Tbls of butter and a Tbls of flour...Very good.Thx

Was this review helpful? [ YES ]
0 users found this review helpful