Reviewed: Dec. 13, 2009

This is FANTASTIC! I am sitting here eating it for breakfast while I wait till noon to buy white wine to make it even BETTER! I made it low fat with 2% milk, 4T of butter. Still nice and thick. Also took other's advice and sauteed 2 strips bacon with onion, carrots, celery and garlic. I cooked the chicken right in the with the broth and then diced it when it was done. Very easy! This is a staple on our "Sunday Soup Night" menu. I only wish I had tripled it!

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COOKINGKRIS1

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Reviewed: Dec. 12, 2009

Took the advice of others. I started by using 5 cans of chicken broth & 2 c of water. I added about a 1/4 c diced celery & carrots & 1/2 tsp of Sage to the broth. Instead of the chicken breasts I added the meat of a hot fully cooked grocery store rotisserie chicken (minus the skin...but I did add the wonderful juices from the bottom of the container). After bringing to a boil I let it simmer for about 10-15 minutes. I sauteed 1/2 cup of each (diced: onions, carrots, celery & mushrooms) in about a tbs of garlic butter. I reduced thr broth to low and added the rice from a 6.2oz box of Uncle Ben's Long Grain & Wild Rice Fast Cook and covered for about 5 minutes or so. Once cooked I added the sauteed veggies to the pot. I used the same sautee pan with the flavoring on the bottom to make the roux. I reduced the melted butter to 6 tbs. and added the seasoning packet as instructed. I only used approximately 1/3 c of flour with 1/2 tsp each of salt & pepper. I used 16oz of half & half instead of the heavy cream so it may not have been as thick as some may prefer, but it was packed with all the flavor. This was a meal in a bowl. My husband, who can be extremely picky ate 4...yes FOUR, 4 bowls. It was a huge hit!!! He loved it. I would recommend this to everyone.

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ABISCH

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Reviewed: Dec. 12, 2009

Very Good.

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Debbie Z

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Reviewed: Dec. 9, 2009

Delicious. Only change I made was to use skim milk instead of cream, and it still turned out creamy and delicious while saving me a bunch of calories.

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f1shst1x

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Reviewed: Dec. 9, 2009

This soup is wonderful! I didn't change a thing. My husband said it tastes just like the wild rice soup at his favorite sandwhich shop.

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Shelly

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Reviewed: Dec. 8, 2009

This soup is amazing!!! The only thing I added was a little bit of cajun seasoning and garlic powder to the flour mixture. It was fantastic and will definitely be repeated several times this winter.

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Heidi Claire

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: Pryor, Oklahoma, USA

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Reviewed: Dec. 7, 2009

This was incredibly delicious!! Very creamy, but I loved and so did my husband! The only thing I would say is that it was a little too thick. But, it didn't matter to me because it was still yummy. I will definetly make this again.

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lynnshamrock

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Reviewed: Dec. 7, 2009

This turned out great. I did what a lot of others suggested, though - I sauted some carrots in olive oil, with garlic and chopped onions and added them. Oh, I also opened a can of mushrooms and dumped them in. But the soup by itself would have been fine. Extra veggies just made it a little yummier.

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abbyeh

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Reviewed: Dec. 6, 2009

this is a great, easy soup. i didn't have cream on hand, so i just used 1% milk and it was just fine. we have 3 to feed and we like leftovers and this doesn't make enough for that, so i would double the recipe if you're feeding more than 4. also, i only used about a 1/2 stick of butter and it's still so rich-tasting. i don't think it needed a full stick. i also added sliced carrots. i've made this 2-3 times now and it has a standing place in my rotating recipes. it's such a hearty, delicious soup--especially comforting in the winter.

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foodiemom

Cooking Level: Expert

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Reviewed: Dec. 5, 2009

Sometimes following the reviews is good, sometimes not. I'm just finishing up the soup and I took others' advice and added shredded carrots (what I had), mushrooms (thrown in too so they didn't go to waste), and about 1/4 c. of onion. I also reduced the amount of flour (as some recommended) since I used the uncle ben's rice (6 oz. box), and I was just looking at the soup trying to figure out why it wasn't thick like I was expecting. It had to be because of the reduced amount of flour (only used about 1/4 c. as a reviewer suggested), and because I like my soups thick, it's not enough. I wish I would've used the whole 3/4 c., but I'll know better next time. The flavor is delicious, and there will definitely be a next time. If I would've followed the directions, it would've been 5 stars, so I gave it that anyway.

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dr1979

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Reviewed: Dec. 4, 2009

This was Incredible! I followed the recipe exactly and I couldn’t believe how tasteful this was! I am so glad I doubled the recipe because the whole family gobbled it all up. Will be making this frequently...thank you!!!

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Shanda

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Reviewed: Dec. 2, 2009

This was AMAZING! I added carrots, used thigh meat and 1/2 and 1/2 instead of cream. I think this was the best soup I've ever prepared.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Dec. 1, 2009

Great recipe! I added celery, carrot, onion and garlic. It is so tasty and reheats very well. I loved it!

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dianepoe

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Reviewed: Nov. 30, 2009

Absolutely AWESOME!!!! Great on a cold evening with a loaf of french bread. I added some canned carrot slices, sliced mushrooms, and bits of celery & onion. A big hit in our household of 5 men (and boys).

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AGGIEMA

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 29, 2009

I added 1 small red onion, a couple cloves of garlic and a 1/2 package of basmati rice melody from trader joes. I also doubled the recipe. It turned out delicious!!!

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mrs.jmc

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 28, 2009

I used leftover turkey from Thanksgiving and made this soup exactly as recipe states - it was delicious! My husband and parents asked why I didn't make a double batch so we could have more leftovers!! This is one of the best tasting and easiest soups I've ever made. You will not be disappointed! This will be a staple in my family forever!

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Susan in Texas

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Reviewed: Nov. 25, 2009

I made this soup last night with some of the additions reviewers suggested. Onions, celery, carrots, garlic, and a bit of poultry seasoning. I also cut back the flour to 1/2 cup and just added until it became the thickness I liked. I did not use all of the roux mixture. An excellent soup and the bf said the best chicken soup he has ever had. A keeper for sure!! Thank you Stephanie for such a great base recipe.

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Cheryl

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Reviewed: Nov. 24, 2009

Excellent!! I made this for a charity function & everone wanted the recipe!!

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huntleygirl

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

Living In: Huntley, Illinois, USA

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Reviewed: Nov. 23, 2009

I love this soup, but I did make a few changes...I added carrots for color and flavor. I also used half and half instead of heavy cream, the soup was still plenty thick.

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