The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 3, 2009
This soup tastes very comparable to Panera's chicken and wild rice soup. My whole family loved it! The only changes I made are the following: - I added about 1/2 tsp garlic powder - I added about 2 Tbsp onion - I added 1 1/2 cup of cooked carrots I will be making this again and again!
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Photo by Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 3, 2009
I cut the butter in half and used 2 percent milk. Seriously, does anyone need 335 calories from fat in a bowl of soup? It was pretty good otherwise. I added carrots, celery, onion and garlic as suggested by others. Was a little generic tasting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 3, 2009
DELISH! Followed the recipe exactly and it was wonderful. Had leftovers and thought it was better the next day. Will definatly be making this again and again.
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Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA
Living In: Viola, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 2, 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 4.78 star rating.
Reviewed: Mar. 2, 2009
Loved it just the way it was written
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 2, 2009
Absolutely delicious!!!! I have made this several times for my family, as well as for large groups. Super easy and every time came out perfect. I added carrots, celery and onion (I steamed in the microwave and then added) and have also substituted milk for the cream and came out just as yummy... I have even made in my crock pot... everyone raves about it... thanks for a great, easy recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 1, 2009
This soup turned out very well. I followed some other reviewers suggestions, and satueed some bacon. To that I added some onions, mushrooms and minced garlic. To the broth mixture I added a cup of cooking sherry. The flavor was wonderful! Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 1, 2009
This was a wonderful soup that the entire family liked. I did follow the suggestions of some others and started with onions, garlic, and mushrooms. I also used about 1/2 cup of flour, half and half instead of heavy cream and included a splash or two of white wine. It was great!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 1, 2009
Didn't really like this one at all. The consistency was a little weird and the flavor wasn't there.
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Ree
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Gretna, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 28, 2009
This was really delicious! Far superior then many restaurant varieties. I used 6 cups of broth, rather than 4 broth-2 water. I also used 4 chicken breasts, that I sauteed with onion and garlic. I also used milk in place of the cream, to save on some calories. Thank you for a great recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 28, 2009
This recipe is a keeper! I put frozen chicken breasts in a pan with a little water, sprinkled with Tastefully Simple Garlic Garlic and Tastefully Simple Seasoned Salt. When cooked through, tore into small pieces. Added mushrooms, chopped celery and carrots and simmered till tender in the broth before adding rest of ingredients. Also used skim milk in the place of cream, and the soup was wonderfully thick. EVERYONE loved it! Finished all leftovers the next day!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 25, 2009
This was amazing...I went along with what people suggested and sautéed carrots, celery and onion at the beginning. Also cut up four raw chicken breasts into bite size pieces and sautéed it with the onion mixture. The rest of the recipe I did as is. This was definitely guest quality soup.
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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: Feb. 24, 2009
The BEST soup recipe that I own!!! I add my roasted chicken in at the very end to prevent it from being overcooked in any way. This is DELICIOUS!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 24, 2009
Great idea. Eating it now, actually. The soup came out a bit too thick for me so I added two more cups of broth. Also, I only found a 6oz package of rice, but I may even double it. Will definitely make again.
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Cooking Level: Expert

Home Town: Bellmore, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 24, 2009
wonderful. used milk instead of cream
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 23, 2009
I always look for big numbers and 5 stars. This recipes caught my eye but all of the changes to the recipe had me bewildered. I took a little from many of the comments and did this: sauted carrots, onions, & garlic in olive oil. Added 6 cups of chicken broth & therefore omitted the water. Added the rice & chicken & simmered for 10 mins. Made the roux with 1/4 c butter, season packet, & 1/4 c flour. Used 2 c whole milk. Then added it to soup and simmered for another 15 mins. Turned out great!
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tlb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 23, 2009
This recipe was adjusted from 8 servings to 40 servings. Even with the increase of ingredients this recipe was very easy to make. I will be making it again...this time for personal consumption instead of profession. I did add onion, carrot and celery...it was not only appealing to the pallet, it was very appealing to the eye. Thank you for submitting this recipe!
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Cooking Level: Professional

Home Town: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 23, 2009
Gourmet quality! I used Uncle Ben's wild rice and just dumped everything in the crock pot for 6 hours on low.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 23, 2009
this was wonderful!!!! great for a chilly winter day. added carrots, celery, garlic, brocolli.the recipes is very easy to follow.will be making this again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 22, 2009
With a few minor changes this soup is outstanding! I was sooo impressed. I didn't have any dry white wine on hand so I took a risk and used burgandy instead. I was not disappointed. Cooked the chicken in burgandy and garlic which gave it great flavor. Also added a small can of mushrooms and just over 1/2 c shredded baby carrots. Added a splash more burgandy to the soup once I added the rice. Wasn't as thick as I prefer so I added a bit of corn starch and viola! It was perfect. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA
Living In: Miami, Florida, USA

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