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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Truffles

	Cooking Level: Intermediate Home Town: Harveys Lake, Pennsylvania, USA Living In: Cherry Hill, New Jersey, USA
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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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alohamommy19


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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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KLEE02

	Cooking Level: Intermediate Living In: Baltimore, Maryland, USA
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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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C R Henning

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Chicago, Illinois, USA
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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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mdev


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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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AMBEROGIA

	Cooking Level: Intermediate
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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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jasmine


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Reviewed: Dec. 23, 2007

Made this for our family Christmas get together. Made pretty much as directed except only used 1 cup white rice, added garlic and carrots and added A LOT of seasonings. I roasted my chicken in the oven after marinading in an herb mixture and that added to the flavor of the soup somewhat. I would definitely make this again due the creaminess - real comfort food. But I need to work on the seasoning to get the flavor I want. Thanks so much for the recipe.

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CATMANIACS


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Reviewed: Dec. 8, 2007

Make sure to add fresh garlic or garlic salt and a lot of pepper or else you will have a bland starchy soup. This was just okay

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icookueat


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Reviewed: Nov. 13, 2007

I really enjoyed this, and even made adjustments to lighten it up. I used half the amount of butter and 1% milk. It still ended up being very rich. I used half the amount of rice. I also only simmered it for 15 minutes instead of an hour, and thought it was fine. I recommend seasoning the chicken well before cooking it...I used salt, pepper, and thyme.

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SALLYCAT

	Cooking Level: Expert Living In: Tucson, Arizona, USA
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Reviewed: Oct. 2, 2007

This was a great soup. Very tasty and hearty. The only drawback for me was the lack of color... I know it shouldn't be important so long as it tastes great, but a bit of carrot or peppers as others suggested (I should have read all the reviews) would have helped the appearance.

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Teri

	Cooking Level: Expert Home Town: Kelowna, British Columbia, Canada Living In: Red Deer, Alberta, Canada
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Reviewed: Jul. 15, 2007

It looks just like the picture. It was very creamy! Thanks for the recipe!

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serena1a

	Cooking Level: Intermediate
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Reviewed: Apr. 17, 2007

This was fabulous. I read the review from Heidi's sister-in-law and there were a few errors in her ingredients. SHe said to use only 1/2 cup of rice not 2 cups.I did alter the ingredients somewhat to make enough for leftovers. I certainly will make this again.

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Tina

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Rocky River, Ohio, USA
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Reviewed: Mar. 25, 2007

Good taste but really stodgy. Probably will not make this again.

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Cook from Switzerland

	Cooking Level: Expert Home Town: Elkhart, Indiana, USA Living In: Cham, Zug, Switzerland
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Reviewed: Jan. 7, 2007

I was happy to find this recipe, especially since I hate the wild rice versions. I did have to keep adding seasonings and it never was just right but overall I would make this again with some adjustments. I did add 1 cup of chopped carrott which I will increase to 1 1/2 - 2 C next time along with the celery and onion.

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MELMUNRO


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Reviewed: Nov. 27, 2006

This was very good! I used garlic flavored chicken broth, as well as adding a little extra garlic for more flavor. Used only 1/2 c rice as suggested - great way to use up leftover chicken!

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Nicole M.

	Cooking Level: Intermediate Home Town: Kanab, Utah, USA Living In: Clovis, California, USA
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