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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Alice Rose

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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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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jayla33

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

Great recipe -substitued white rice for brown rice as I am not a big fan!! Yum!!!

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Melissa

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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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KRISTIN

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Reviewed: Nov. 10, 2008

just great. I substituted barley for the rice. My kids loved it. Very creamy tasting.

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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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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Susan

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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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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

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 28, 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. 5, 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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