The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 6, 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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 30, 2009
I never though it could be so easy! Everyone loves it and always asks for the recipe.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 6, 2009
I did not care for this recipe.
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Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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.
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Kat
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Cooking Level: Beginning

Home Town: Winfield, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
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.
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Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 10, 2009
blah, needed more spices
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Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 22, 2008
Great recipe -substitued white rice for brown rice as I am not a big fan!! Yum!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 18, 2008
This is SO good and comforting! It's also a recipe my little boy will eat, so that's always a plus! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 10, 2008
just great. I substituted barley for the rice. My kids loved it. Very creamy tasting.
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Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 29, 2008
Way too thick. I'll use half of the flour/butter mixture next time. Good taste though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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Reviewed: Oct. 6, 2008
This was good, but very thick. You could actually serve it on a plate! I will definitely make it again, but I will use more liquid than what the original recipe calls for. I also added a tablespoon of sugar (hubby loved it)!
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Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA
Living In: Cherry Hill, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 26, 2008
This was REALLY yummy! With one cup of butter how could it not be? LOL! However, I did substitute 1/2 cup of butter with 1/2 cup of Smart Balance. I also added carrots and used only water instead of broth. I cooked the onions, carrots and celery for a few minutes before adding the rice and water. I then added 3 chicken thighs and let them cook in the water. I had to add addtl water and ended up only using 4 cups of milk. I loved it! Thank you!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 21, 2008
I had a hard time reviewing this recipe. I liked the "soup" I thought it had a good taste after seasoning, but it was not soup at all! I added a whole 36oz of chicken broth and it was still so thick! Next time I will use less rice and do as another reviewer said and only use 1 tbsp of flour. This could have been served as a side dish, but not soup.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 14, 2008
I thought this was a pretty good basic recipe for chicken rice soup. Here are my chenges: only 1 C white rice, no water - used all chix broth, added carrots and 2 Tbls. Old Bay toward the end. I also sauteed the veggies in butter/oil first before adding the broth - this gave it a great "cooked all day" taste. This soup gets very thick, very fast, so be mindful how much flour/milk you are adding. I will make again with these adjustments!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 1, 2008
This worked out really well. We eat mostly vegan so I sub'd the milk with soy milk (plain flavor), chicken with tofu and everything worked out really well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 4, 2008
this was very yummy! turned out more like a casserole even after adding lots of extra water. Next time I plan on adding only 1 tbs of flour. I also added carrots and garlic, 1 cup of rice, and more chicken.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 11, 2008
This was really good. I did make a few changes to add some flavor as some reviews had suggested. I cut the rice in half and replaced the water with chicken broth. I also added 1 cup finely chopped mushrooms and 1 clove garlic to onion and sauted then added rice and broth as well as 1 cup finely chopped carrot. Then followed the recipe from there.
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