The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 7, 2009
Alright, 4 stars as is; 5 stars with everyone's suggestions. I used Uncle Ben's traditional Long Grain & Wild Rice mix (the one that takes 25 minutes), and just cooked it separately w/out the seasoning packet. Before I combined the broth and chicken, I sauteed some onion, carrots, and garlic. Also, I used 1/2 % milk and 1 cup of Half & Half. It turned out just fine- nice and creamy. I highly recommend this
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 5, 2009
Oh my! This was delicious! I love creamy soups and this didn’t disappoint! I didn’t use instant rice because I had a box of the regular rice at home, so I made that separately and omitted the water from the broth portion of the recipe (but next time I will use instant, it would be so much easier). I also cut the butter and flour in half and used non-fat half & half to make it a bit healthier (although I bet it would be very good with the full butter and cream version too). And as other reviewers suggested I sautéed some onion, mushrooms and carrots to throw in to make it a hardier soup. It was amazing! I cant wait to eat the leftovers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 4, 2009
very tasty. Brennan went for seconds!
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Cooking Level: Professional

Home Town: Sunnyvale, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 4, 2009
I found this recipi and tried it right away, LOVED IT! I have a picky eater son AND husband and they both ate every bite!Absolutly deserves 5 stars and 2 thumbs up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 4, 2009
I followed others suggestions by adding carrots, celery, onion and garlic. Also added extra chicken broth as it thickened up for our preferred consistency. Delicious soup and will for sure make again! Thanks!
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Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA
Living In: Edmonds, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 4, 2009
One of the best soups that I have ever had. Use rotisserie chicken-it's a lot quicker. Awesome!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 1, 2009
My family of 6 loved this soup. I did add 1/2 cup each of sauteed diced carrots, celery and onions. Also used 1 cup heavy cream and 1 cup 2% milk instead of 2 cups of heavy cream. Reheats well with the addition of a bit of milk to thin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 29, 2009
Absolutely fabulous soup (with changes/additions that I made per several other reviewers' suggestions)! To keep from dirtying so many pots/pans, I used one big pot to boil 3 seasoned chicken breasts in 2cups water (with 2T.EVOO) for 6-8 min. Meanwhile, I coarsely chopped 1/2 onion, 2 ribs celery & sliced 3 carrots. Remove chicken breasts from large pot & dice chicken when cooled (reserving cooking water/broth). In smaller soup pan, cook 6.2oz. pkg. Uncle Ben's Wild Rice (reserving the seasoning package!) in the water you cooked the chicken breasts in (adds LOTS of flavor!). Back in the big pot, I sauted the chopped onion, carrot & celery (& some mushrooms) in 2T. EVOO w/ 1t. minced garlic over medium-high heat, until veggies are tender. Then stir in the seasoning pkg. from the rice until bubbly. Add 1T. butter at a time & 1T. flour at a time until you have a nice roux, stirring into the veggies (probably only need 3-4 T. of each). Reduce heat to medium-low & gradually add 2cups 2% Milk & a 14oz.can of chic.broth, stirring until smooth & creamy. (Optional: add 1/3 cup white wine). Add chopped chicken & rice to big pot. Simmer for 10 minutes until smooth & rich & heated through. Wow!!!
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Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA
Living In: Martinsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 29, 2009
YUM!!! Man of man this is good. I am pretty picky too. Used reduced sodium chicken broth, Uncle Ben's boxed rice (was a little chewy, next time I will let it simmer a bit before I take it off the heat), addred carrots, celery, and more onions. I accidently put the seasoning packet in with the rice and not the roux. Turned out great though. Will make again and again....Thank you so much for this recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 28, 2009
This was fabulous! I followed some other suggestions of scaling back on the butter and flour (6 T and 1/2 c, respectively) as well as added fresh slicked m'rooms, carrots, Italian seasoning, chicken seasoning, part skim milk/part fat-free 1/2 and 1/2, and a rotisserie chicken from Sam's. Great comfort food on a rainy day!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 28, 2009
Amazing! We have five boys and they all loved this. The 18 month old was licking out his bowl. We did dice up mushrooms, carrots, and onions and sautee them. Served with warm rolls. Everyone asked to add this to our regular recipe book.
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Home Town: Spencer, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 28, 2009
Very good soup especially on a very chilly and rainy night. Like some others, I felt the soup needed to be bumped up with more seasonings and to make life a bit easier, I just used my microwave to cook the rice by itself. I had carrots and celery on hand, so that also went into the mix and I think peas would be another nice addition in the future. I only used three tablespoons of butter and one tablespoon of evoo to make my roux and the soup came out to a perfect consistency. Fat free half and half replaced the heavy cream and no one was the wiser. A sprinkling of some shredded cheddar and a little paprika topped it off nicely. Delish Stephanie and thank you!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 27, 2009
This recipe was great! The only bit I changed was adding a bit more flour to make it thicker. Other than that, yum! My husband loves this soup!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 27, 2009
This had superb taste, and was quick to make. I only gave it 4 stars because when it cooled, it was so thick it was more like hot dish than soup. When re-heating, I added some milk and the texture was fine. I also did as others and added celery, carrots, and a bit of garlic. I added some Lawry's, and this gave it great flavor. Definately will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 27, 2009
Soooo good! I made this last winter and am planning on making a couple more batches this winter. :)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 26, 2009
delicious - I used rotisserie chicken instead of boneless skinless. everyone loved it! super easy and sooo good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 25, 2009
very good, i had to add more chicken boulion to beef (or chicken) up the flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 24, 2009
I made this relatively non-fat and it was still a hit with my picky, picky husband who doesn't like me to try anything "new". Here's what I did. I used Rice-a-Roni Long Grain & Wild Rice mix and cooked just the rice as directed on the package. I mixed the seasoning packet in another pot with 2 T of 50% reduced fat margarine and then the 3/4 cup of seasoned flour. Of course it was very, very dry but I poured in about 1 cup of chicken broth and that smoothed it out. I then added about 3 cups of skim milk. Made for a nice thick "roux". I aslo used 2 of the Minute Rice Ready to Eat long grain & wild rice packs to make it a bit more ricey since this makes a TON of soup. All those changes but followed the rest of the directions. When I tasted it, it was sorely lacking in flavor. I added some garlic powder, more pepper, and some cajun spice. This made it more palatable and brought it to a 4. I don't think my no-fat ingredients were the problem.. I just feel that it needed more umppphhhh. That's my two cents.
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 24, 2009
fantastic way to use up the left over roaster chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 23, 2009
This is a family favorite, I add a splash of dry white wine towards the end of cooking, and I steam broccoli and puree it and also add it towards the end...adds a great flavor, and I usually use milk.
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