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!

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!

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.

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.

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!

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!

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.

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!

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!

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!!

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!

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!

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!)

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.

Good!

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.

Insanely delicious!!! I added about 3/4 C. frozen veggies and served w/ corn tortilla chips! Warm and comforting! Will make again and again!

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!

Great recipe. I, too, made the lighter version with non-fat milk, reduced the butter & flour & added the fresh vegetables . Easy & delicious!

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.