Reviewed: Oct. 13, 2009

Excellent soup! Lots of flavor, I added sauteed onions, garlic, chopped mushrooms, carrots and celery as suggested by others. It was yummy. I might try to use milk next time instead of cream. It is pretty rich. But it is a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

This recipe is delicious! I added celery, onions and carrots and diced the chicken. Very hearty and easy to prepair!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TWagner

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

WOW! I just made this soup for my neighbor who just had a baby and I'm a little sad that I'm giving it away and not having it for myself! So good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

I LOVED THIS RECIPIE! I used a rice mixture that contained wild rice, brown rice and red rice and it was perfect. I also added quite a bit more, I wanted it to be a main course. To try and make it a bit healthier I used fat free half and half instead of the cream. I also made my own chicken stock instead of using cans. I will definately make this a winter staple in my house. I froze half of the batch and we ate it a few weeks later and it heated up well on the stove top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Samantha Smith

Cooking Level: Intermediate

Living In: Troy, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

This soup is delicious and easy! My family LOVED it. Very filling, and had great flavor. I sauteed onion in butter before adding the chick. broth and I used 1% milk instead of heavy cream, which worked wonderfully. Next time I'm adding veggies. Thanks so much for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris Johnson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

This was fabulous, esp. on a 20 degree night - so warm and comforting. DH thought it was great, and my son, who loves all kinds of soup, declared it his favorite! I did add sauteed carrots, onion, celery and garlic. Delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

danagirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

This was a great base soup but I wouldn't call it fabulous. Could use more spices for extra flavor. Next time will try w/ some different vegetables.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin B.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

It's very easy to see why this one made it into allrecipes Soup Top 20. Thanks, Stephanie. I did make a few modifications based on what I had on hand so I didn't have to make a trip to the store: 1)used instant rice, 2) used the seasoning packet from a package of Chicken Ramen Noodles, 3) used 1 cup 1% milk and 1 cup cream instead of two cups cream, 4) per another reviewer, sauteed 1/2 cup of diced sweet onion and 1/2 cup diced celery in the butter, before making the roux, and, 5) lightly salted and peppered the chicken. The soup was an amazing restaurant quality. My wife and I both loved it and will definitely make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

Yummy! Thank you CrdsGrl for sharing this recipe - and Carrie for her review and a few healthier alternatives. First, to make it more healthy: sautee garlic, olive oil, 2 sliced celery ribs. Sauteed until softened... Then add sodium free broth, water, dried shitaki mushrooms, rice and chicken (I added a package that I needed to use up [1 1/2 pounds].) In the separate pan, melt 5 Tb. salt-free butter, add the salt/pepper, seasoning packet, 1/2 c. all purpose flour (my kitchen only has gluten-free), 2 cups fat free half and half. I had 1 Tb cream cheese with minced mushroom from another dish that I needed to use up - which I added. In the future, when making this again - I would add more rice. Happy Cooking everyone!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

This is a fantastic soup and is a big hit every time I make it. I do a few things differently just to make it a little healthier. Instead of 2 cups of heavy cream, I use 1 1/2 cups of milk and 1/2 cup of half & half. I also use half the butter that the recipe calls for. It honestly doesn't change the taste and is still a very rich and creamy soup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

supernanny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

This is the recipe I've been looking for! This is by far my favorite kind of soup and now this is the only way I will eat it! Thank you!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

This is delicious!!! My whole family liked it and that doesn't happen very often. Especially with picky 9-year-old boys.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sam

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

First of all I always make recipes as given. With that said, I'm on the fence with this one. Love the flavor but I had some issues with the flour/milk mixing. However, it did turn out but the next day when we went for leftovers- it looked like a big blob. I did add some milk with it and it taste great but not sure about this overall.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

speck

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

This soup was delicious! I made it exactly according to the original recipe and it turned out perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rebecki14

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

Husband raved and raved about this soup. I know people don't like it when the recipe is changed up so much but I find the reviews helpful. Anyways, I used leftover chicken from a roast I made earlier and a 8.8oz package of Uncle Ben's 90 second rice (that's all I could find). I cut the flour to 1/4 cup but would probably use more next time. I also used 1 C of Heavy Cream and 1 C of Skim Milk (that's all I had) and omitted the salt. One last change, I sauteed an onion before the broth step, like others have suggested. My husband does not like to eat anything with bones in it so he's not a fan of my roasted chicken. BUT he said that he'd like me to roast chicken more often if only to make this soup. =) That's a definite winner in my book.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristy

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

Loved this will switch cream for milk next time but still wonderful- everyone loved it. You can even use leftover soup over some pasta- Yum tastes creamy and delicious

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emilyelizabeth111

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

AMAZING!!! We loved this soup! I made my own broth the normal chicken soup way and after all the ingredients were mixed and creamy I left it in the crock pot adding about 2tsp each (that's because I doubled the recipe - only use 1 tsp if using the recipe as is) of ground thyme, poultry seasoning and salt. I also added the leftover white rice I had in the fridge. You can season to your liking - either way there's no going wrong with this soup. Even my 10 year old loved it and he's not a huge soup fan. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

STEP0819

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

I will make this again and again. I used a store bought cooked chicken, which added some richness to the flavor. I also added some carrots and celery and cooked them before adding them in. I needed a little extra flour to get it thick enough, but it was so so so good. Reminds me of the chicken rice soup from panera.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ROSEPUDDN

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

What an intoxicating recipe! Honestly, I never follow recipes exactly because I know what I like and dislike, so I typically use them as a base. This recipe was a great place to start! I poached my chicken in a whole bottle of white wine, garlic and peppercorn, added the wild rice with seasoning (Zattaran's doesn't separate the two) and another box of rice (Herb and Butter). I sauteed my onion and more garlic in butter, added the flour and Herb and Butter rice seasoning to make the roux. I probably used more cream than called for, but fortunately, I'm not counting calories! Added the chicken/wine/rice mixture and an extra cup of water and voila! Amazing, amazing, amazing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristin

Cooking Level: Expert

Living In: Mckinney, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

This is a very tasty soup and so simple to make. I made this recipe as written except that I used half and half instead of heavy cream. My kids loved it, so that speaks volumes. This will be a staple recipe in my house! Thanks for a great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful