Reviewed: Sep. 30, 2009

This recipe is PERFECT just the way the submitter intended ! YUMMY !!!

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Sylvia S.

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Reviewed: Sep. 29, 2009

My husband and I loved this and I will make it again. I did use half and half instead of cream.

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Claire

Cooking Level: Intermediate

Living In: Chaska, Minnesota, USA

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Reviewed: Sep. 29, 2009

Made this on a cold rainy Saturday and it was delicious. I also added diced onions, carrot, celery, mushrooms and garlic. I used half and half instead of cream and added one chicken bouillon cube for each cup of water. I also doubled the recipe. Everyone loved it and the leftovers were yummy too. This is definitely a keeper; the best cream soup I've ever made and just as good (or better) than you'd get in a restaurant.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 28, 2009

This is an amazing soup, by far my favorite I agree with the adding of the onions and garlic and maybe some celery. Also I like to use 1c milk 1c cream as it gets a little too thick with all the heavy cream, other than that this soup is delicious and I recommend it to anyone!

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LivLife

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Reviewed: Sep. 26, 2009

Wow DELICIOUS!! I followed other revieweres advice in and subsituted what I had: I sauteed 1/2 cup finely chopped celery + 1/3 cup onion and 1/3 cup carrots in 3 TBSP butter with 1/2 cup white wine til soft then added the vegies to step one directions (added to broth and chicken). I also didnt have cream on hand so subsituted a 12 ounce can of Carnation Evaportated milk. added maybe a 1/2 cup water to round out the measurements. I also only had Rice A Roni Brown Rice mix in the pantry so used that (about 1/2 cup rice) used whole seasoning packet though as directed in recipe. VERY EASY VERY HANDY recipe will use again and again! ****QUESTION.....AM never SURE ABOUT WHAT I CAN FREEZE SAFELY??? would appreciate comments on with these subsitutions can i freeze this soup?!?!? Great to have ready when you feel the winter crud coming on!! Thanks to all!

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slwpk82

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Reviewed: Sep. 22, 2009

Delicious!! Tastes like the Chicken and Wild Rice soup at Panera!! I used skim milk instead of cream and added carrots and garlic. Yummy!!!

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AshleyJ

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

This was awesome- it was really easy to make and delicious. My husband already begged me to make it again! I used 1/2 and 1/2 instead of cream and it turned out fine. Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 13, 2009

This was absolutely delicious. I made it exactly as written (a 1/2 portion). One of the best recipes I've tried in a long time on this site!

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DANNENE

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Reviewed: Sep. 12, 2009

With a few little changes, we LOVE this recipe. I added celery, carrots, and plenty of fresh garlic and used 1/2 & 1/2 instead of heavy cream. So yummy!

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Sep. 12, 2009

I made this as a starter for Thanksgiving dinner for my very, very picky Romanian in-laws. Romanians have soup with virtually every meal and my father-in-law is quite vocal that he doesn't like ANYTHING that is not of Romanian origin. Often he will refuse to even TRY non-Romanian foods. He took seconds on this soup, which is truly the highest praise possible.

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SHEABO

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 8, 2009

Winner, winner, chicken soup dinner! Made this as directed, except I also added carrots, celery and onions, 1/2 C. of each. The whole family (even my annoyingly finnicky 3 year old) ate this up! I served it with biscuits. Definite keeper!

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SaltyJenn

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Reviewed: Sep. 5, 2009

Very good and very easy. Followed the recipe, but added some sauteed mushrooms, onion and carrots as others suggested. Excellent comfort food on a cold day!

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Christine720

Cooking Level: Intermediate

Living In: Flower Mound, Texas, USA

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Reviewed: Sep. 1, 2009

i have tries many chicken wild rice soup recipes and this one is by far the easiest and has the best flavor. i always use a rotisserie chicken. it always seen to have a better flavor to the chicken. we always use uncle bens original wild rice , i also use all chicken broth no water and it turns out just great. we always top our with diced scallions and toasted almonds. thanks for the great recipe. its a definate keeper.

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millertime

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

Fast, easy, and great tasting. A good starting point for those who want to alter the recipe to add vegetables.

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Katy

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Reviewed: Aug. 28, 2009

This soup has become one of my favorites! It's easy, inexpensive, and absolutely delicious. It tastes as if it were being served in a top-end restaurant. I use half and half and it still tastes great.

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Sara G

Cooking Level: Intermediate

Home Town: Salem, Illinois, USA

Living In: Windsor, Illinois, USA

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Reviewed: Aug. 19, 2009

The soup was wonderful! The only thing I changed is I used 1 cup milk & 1 cup half & half (only because that is what I had on hand). Great flavor!!

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jcmore819

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Reviewed: Aug. 15, 2009

This recipe gets five stars because, as you can see, different cooks can take it in a variety of directions. I cook the chicken breasts in a slow cooker and use the leftover broth instead of store-bought broth. I also use a Lipton-style chicken-flavored rice packet. I will make this soup again and again.

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Frannie

Cooking Level: Beginning

Home Town: Glen Allen, Virginia, USA

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Reviewed: Aug. 13, 2009

I thought this was a great soup, easy too! I used a rotissaire chicken to make it even simplier. I did take other reviews into consideration and added carrots, celery, onions, garlic and white wine. Again, I thought fantastic, my husband wasnt quite as thrilled, thought just "good". But then again, he's not a creamy soup kinda person... I will make again, but maybe not as much as a normal soup simply because of husband not being a creamy lover.

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Aug. 11, 2009

Very good! I did add bacon and used a roasted chicken for ease. My issue with this is that it is called 'chicken and WILD RICE soup'. Not 'chicken, long grain, and wild rice soup'. Point being that those boxed rice mixes have so little wild rice that it almost is silly to even mention it. This would be a 5 if it were all wild rice. You would think this would an easy fix however, I think that the seasoning packet from the long grain and wild rice just about made the dish so I wouldn't exactly swap the boxed stuff with wild rice.

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Aug. 10, 2009

This tasted really good. I used cajun spiced chicken breasts for a little extra kick. I sauteed 1 cup carrots, 1/2 cup celery, 1/2 an onion, and 3 cloves of garlic for a few minutes, then added the rice for another few minutes before adding the chic broth. I used 1% milk instead of cream and it was still very thick.

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