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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 14, 2008
This has become a favorite in our house. Thanks to the recipe exchange and everyone raving about it. I did read a lot of the reviews and followed a few of the changes but great recipe!
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The2K'sMommy
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Cooking Level: Intermediate
Living In: Knightdale, North Carolina, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: May 10, 2008
This was very good - I used smoked pheasant instead of chicken which was wonderful. I also added carrots. Good the first day - awesome the next so the flavors all melt together. Thanks!
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funfastfish
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 8, 2008
I just got done making this and it is REALLY good. I have a recipe that I've always used but thought I would try this. Super easy to whip up and the flavor is great. I too added carrots, onion, and garlic. I also added 2 boxes of rice BUT only 1 of the seasoning packets and added an additional 2 cups of water to compensate for the extra rice. I used fat free 1/2 and 1/2 and added in a can of mushrooms and water chestnuts because that's what we're use to. I'm really happy I ran across this and will be making it again.
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jmw
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 7, 2008
This was really good. I did change a couple of things. I sauted onion, celery, and garlic in olive oil. Then added 1/4 c. butter and added flour and seasoning packet. I also used skim milk instead of heavy cream and it was very creamy and good. My daughter, who is very picky, had seconds. I will make this recipe again. Thanks for sharing.
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Reviewer:

J Pearce
Cooking Level: Expert
Home Town: Clovis, New Mexico, USA
Living In: Russellville, Arkansas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 29, 2008
Fantastic recipe- I followed other reviewer’s advice and added sautéed carrots, celery and onion in addition to cutting the butter and using skim milk. It's so creamy with skim milk; it really doesn't need the extra fat. I also used the olive oil I sautéed the veggies in to cut the butter down to about 4 TBS. This recipe is a keeper!
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Reviewer:

Emily S.
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 23, 2008
Excellent, thick and hearty soup! I did not have the rice the recipe called for handy so I used white rice and a pack of Goya's "sazon". It turned out great!
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F18NavyWife
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Cooking Level: Intermediate
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The reviewer gave this recipe 2 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 14, 2008
I thought this soup was too creamy... considering how well it has done with the other reviewers, maybe I made it incorrectly(?), but I felt kind of like I was eating cream with some rice in it...sorry! I will not make this again.
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SARAHKLEE
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 14, 2008
what a great recipe! I made mine with some left-over smoked chicken, cut up. I used about 6 TBSP of butter and 1/2 cup flour for my roux. I also just used 2% milk, no cream or half and half and it was plenty rich and thick. I followed the advice of other reviewers and sauteed a little minced onion, garlic and carrot before starting the broth and chicken. I will make this many more times, yum!
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fourpiesmama
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Cooking Level: Intermediate
Home Town: Edmonton, Alberta, Canada
Living In: Alpharetta, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Photo by Debbie
Reviewed: Apr. 11, 2008
This was a delicious soup! I grabbed the wild rice soup packet that was NOT quick cooking and it was fine. I sauteed chopped onion, carrot, and garlic for a few minutes and then added the broth, water, and chicken (from a roasted chicken purchased at the supermarket). Once it came to a boil, I added the rice mix and turned the stove to low and covered for 20 minutes. Then I added the flour mixture. I used 1% milk and 6 T. butter and 1/2 c. flour and it came out great. This recipe is versatile. I tried to use less butter but needed more to mix with the flour. This was great and I will definately make again!
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Debbie
Cooking Level: Beginning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 10, 2008
Wonderful Soup!!! I used chicken granules rather than broth, used uncle ben's 90 sec ond rice, added red pepper, and cut the flour down to 1/2c. I will make this again and again!!
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soonergal11
Cooking Level: Beginning
Home Town: Wichita Falls, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 9, 2008
wow, i was skeptical at first but this was really awesome! I follow what one review said and sauteed my carrots ahead of time and it was perfect!
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phoenix3717
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 6, 2008
Excellent! I doubled the recipe since I had about 8 c. of homemade chicken stock on hand. Using suggestions from other reviewers I sauteed 4 cloves garlic, minced along w/ 1 c. each of onion, celery and sliced carrots and added this to the simmering stock. I used 4 c. of 2% reduced fat milk instead of the cream, but didn't have to double the butter or flour for thickening. The soup thickened up great with just the single recipe amount. I served this with a warm loaf of ciabatta bread... the whole family really enjoyed it! Thanks so much Stephanie!
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Reviewer:

Diana S.
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Cooking Level: Intermediate
Living In: Ashtabula, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 4, 2008
5 stars!!!!! This soup was amazing. I was afraid I hadn't cooked the rice long enough, so I cooked over medium heat for about 15 extra minutes. My whole family raved over it, and Dad said it was the best soup he's ever eaten. (score!)
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n00bChef
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Cooking Level: Beginning
Home Town: San Antonio, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 2, 2008
Completely worthy of its 5 star rating! I used half and half instead of cream. It's pretty thick. Wonderful flavor. I will try to saute carrots and celery with it next time. Great recipe.
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ASERGEANTSWIFE
Cooking Level: Intermediate
Living In: Camp Pendleton, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 2, 2008
Good!
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Reviewer:

JamieLee
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Cooking Level: Expert
Living In: Fort Worth, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 31, 2008
I would have to say that this soup has to be one of the more hearty. I added mushrooms to give it more substance but regardless is very flavorful. With the season packet I got from a Wild Rice from Uncle Bens, the soup was too salty and I had to compromise the flavor by adding water. When I make this dish again, I'd do either two things, not add salt or add 3/4 of the season packet form the wild rice. I do believe that with those change, this would be a restaurant quality soup dish.
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JANETVONG
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Photo by Kandiee
Reviewed: Mar. 31, 2008
Insanely delicious!!! I added about 3/4 C. frozen veggies and served w/ corn tortilla chips! Warm and comforting! Will make again and again!
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Kandiee
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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 4.83 star rating.
Reviewed: Mar. 29, 2008
This recipe was great!!! Add a few carrots, onions, and celery and voila!! It was great!! Your best basic Cream of chkn and rice soup! Try it in a bread bowl! YUMMY!
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danester_2
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 26, 2008
Great recipe. I, too, made the lighter version with non-fat milk, reduced the butter & flour & added the fresh vegetables . Easy & delicious!
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Reviewer:

Sherrie
Living In: Monrovia, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 19, 2008
This was a big hit for everyone in my family. I realize it's not the healthiest dish, but as far as taste goes, it was delicious. I would definitely make this for company. I didn't make any changes like other reviewers suggested because I wanted to try the recipe as is...and I thought it was great that way.
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Angelina
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Cooking Level: Beginning
Home Town: Warner Robins, Georgia, USA
Living In: Gaithersburg, Maryland, USA
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