The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 9, 2009
This recipe ROCKS! I'll post pics later. I also felt that the recipe seemed to leave something to be desired, so I added a bit of minced garlic, half of an onion diced, 4 carrot sticks peeled and sliced, and 2 sliced celery stalks. I love how creamy it is. I also think that it seems like something you would get at a restaurant. I cheated though...I used two cans of cooked chicken (saves time, not money). It turned out wonderful! This will become part of our meal rotation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 18, 2009
The best a recipe with this title could be, very flavorful, it was real good. I usually really don't care for cream of chicken soup but this soup is just really delicious, everyone absolutely loved it. I used a whole rotissere chicken from the grocery store and measured what 2 chicken breast would be about and still wondering what to do with the rest of the leftover chicken.
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Cooking Level: Beginning

Home Town: Fairfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 9, 2009
Fantastic to say the least – definitely worth keeping this one! Turned out Perfect! Modifications – 1. Diced 4-stalks of celery added to the rice while cooking with flavor packet. 2. Sautéed 1-large fine chopped shallot and added it to the broth stage 3. Used ½ & ½ instead of cream 4. Used 6-cups of broth – no water 5. Onion powder, garlic powder – a touch of cayenne pepper?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 3, 2009
This is a good base for a creamy chicken and rice soup. I like veggies in my cream soup so I add a mirepoix that sauteed until soft as well as some fresh parsley, white wine and a little garlic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 1, 2009
my whole family LOVES this soup, esp. on a cold winters night. I use a Rotisserie chicken; 2 pkgs of the Uncle Bens Wild Rice - Ready Rice (microwavable pouches; Half & Half and just a half a stick of butter to reduce the fat ! Be sure not to skip the step of mixing the flour/butter to make the rouxe - takes FOREVER to thicken if you don't !
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 1, 2009
After all those raves I was expecting more. Maybe it's because I don't care for rice and chicken in a creamy sauce. But my family didnt like it either.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 1, 2009
My whole family loves this soup, it is one of my favorite recipes. I don't think you can mess it up, it is easy to make and tastes great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 29, 2009
This is good... really, really good! BETTER than Panera's creamy chicken and wild rice soup for sure. I saute onions, carrots and celery before adding the stock. Also used a combination of 1% and whole milk. Just delicious!! Thanks :o)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: May 27, 2009
I thought this was good but I did make changes so it is not an accurate review of the recipe. I added sauteed mushrooms, onion and bacon to make it comparable to a soup I have had in a restaurant. Otherwise I stayed true to the recipe. I do think that heavy cream can be taken out and subbed with something else - half and half or even whole milk... that is a whole lotta calories when I think the same thing can be achieved with something less rich. Next time I will do that...good overall though.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: Monterey, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: May 27, 2009
I, like others added sauteed onoins and shredded carrots. I didn't have any celery or i would have added some too. This is definitely a great Base recipe for chicken and rice soup, but again, i, like others felt something was missing even after i added 2 boullion cubes!! The soup has a great taste and texture, and although when milk and half & half was substituted for the heavy cream it still was thick enough. Ultimately, this recipe is definitely a keeper with minor modifications. I think next time i make this is will add a dash of poultry seasoning to the chicken when i cook it. Something is definitely missing from this recipe that i can't quite put my finger on.
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Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 19, 2009
This is a very good soup. I added extra chicken because... we like lots of chicken! I didn't read the reviews before cooking and followed the recipe exactly otherwise... and can definitely see how adding vegetables would be a nice addition... and next time I will also try cutting back on the flour and substituting milk for some of the cream as well. But still wonderful!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 18, 2009
Excellent recipe. Made it healthier by using less butter, fat free half and half and 1% milk. Recipe was still great w/ the modifications.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 15, 2009
This tasted like a much more fancy/complicated recipe. Absolutely delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 13, 2009
I love this recipe! I do add so veges like carrots and celery to it. Also I add 2 bullion cubes to the broth to give it an extra kick. The only bummer is I cant find a rice packet with separate seasoning which is ok
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 12, 2009
This was my first time making Chicken & Wild Rice soup and I really like this recipe. It was very easy to make and very yummy. I decreased the flour to 1/2 cup. The only other thing I changed, and I wish I hadn't, was I used whole milk. Next time I will definitely use cream or half & half as it was lacking any richness and would have been much better I think with the cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 6, 2009
Excellent on first try with milk instead of cream and a fresh garlic clove, shredded =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 5, 2009
AMMMAAAZZZIIINNGGG!!!!!!!!!!!!!!!!! But instead I didn't use the wild rice seasoning packet/quick cook rice so (this was for 12 servings btw): 1 small leek sliced 1 onion chopped 2-3 stalks of celery chopped *Saute in butter Then add 1 1/2 chicken breast (shredded) and about 6 cups chicken broth. In separate kettle, melt 1 stick butter. Then add 1/2 tsp. pepper and 1/2 tsp salt. Gradually add 1 cup flour. Slowly whisk in 1 cup whipping cream and 2 cups of half and half. Cook until thickened. Add to soup. Then add arleady cooked 2 cups wild rice mix. Serve hot. IT WAS AMAAAAZING. PLEASE TRY!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 4, 2009
Wow! Followed the recipe exactly and it is awesome. I'm eating a second serving as a type this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: May 3, 2009
Hubby loved it! I was a little turned off by the texture of the wild rice, but the taste was very good. Will probably try again sometime.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 27, 2009
Simple and delicious! The only reason I didn't give this 5 stars is because it is too rich for my taste if made with the specified amounts of butter & heavy cream. I used 1 tbsp. of butter and substituted 2% milk. Also used regular wild rice (not quick cooking). The soup turned out great! This is an extremely easy recipe, especially with a rotisserie chicken! Thanks for a keeper!
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Cooking Level: Expert

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