Reviewed: May 27, 2009

I thought this was good but I did make changes so it is not an accurate review of the recipe. I added sauteed mushrooms, onion and bacon to make it comparable to a soup I have had in a restaurant. Otherwise I stayed true to the recipe. I do think that heavy cream can be taken out and subbed with something else - half and half or even whole milk... that is a whole lotta calories when I think the same thing can be achieved with something less rich. Next time I will do that...good overall though.

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

Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

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

Reviewed: May 26, 2009

I, like others added sauteed onoins and shredded carrots. I didn't have any celery or i would have added some too. This is definitely a great Base recipe for chicken and rice soup, but again, i, like others felt something was missing even after i added 2 boullion cubes!! The soup has a great taste and texture, and although when milk and half & half was substituted for the heavy cream it still was thick enough. Ultimately, this recipe is definitely a keeper with minor modifications. I think next time i make this is will add a dash of poultry seasoning to the chicken when i cook it. Something is definitely missing from this recipe that i can't quite put my finger on.

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

Reviewer:

APRATHER515

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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

Reviewed: May 17, 2009

This is a very good soup. I added extra chicken because... we like lots of chicken! I didn't read the reviews before cooking and followed the recipe exactly otherwise... and can definitely see how adding vegetables would be a nice addition... and next time I will also try cutting back on the flour and substituting milk for some of the cream as well. But still wonderful!

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

Reviewer:

Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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

Reviewed: May 16, 2009

Excellent recipe. Made it healthier by using less butter, fat free half and half and 1% milk. Recipe was still great w/ the modifications.

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

Reviewer:

jon's lady

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

Reviewed: May 15, 2009

This tasted like a much more fancy/complicated recipe. Absolutely delicious.

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

Reviewer:

TINATED

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

Reviewed: May 12, 2009

I love this recipe! I do add so veges like carrots and celery to it. Also I add 2 bullion cubes to the broth to give it an extra kick. The only bummer is I cant find a rice packet with separate seasoning which is ok

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

Reviewer:

tigr18

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

Reviewed: May 5, 2009

Excellent on first try with milk instead of cream and a fresh garlic clove, shredded =)

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

Reviewer:

faerielfire

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

Reviewed: May 5, 2009

AMMMAAAZZZIIINNGGG!!!!!!!!!!!!!!!!! But instead I didn't use the wild rice seasoning packet/quick cook rice so (this was for 12 servings btw): 1 small leek sliced 1 onion chopped 2-3 stalks of celery chopped *Saute in butter Then add 1 1/2 chicken breast (shredded) and about 6 cups chicken broth. In separate kettle, melt 1 stick butter. Then add 1/2 tsp. pepper and 1/2 tsp salt. Gradually add 1 cup flour. Slowly whisk in 1 cup whipping cream and 2 cups of half and half. Cook until thickened. Add to soup. Then add arleady cooked 2 cups wild rice mix. Serve hot. IT WAS AMAAAAZING. PLEASE TRY!!!

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

Reviewer:

Rachel

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

Reviewed: May 2, 2009

Hubby loved it! I was a little turned off by the texture of the wild rice, but the taste was very good. Will probably try again sometime.

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

Reviewer:

PEACHES927

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

Reviewed: May 2, 2009

Wow! Followed the recipe exactly and it is awesome. I'm eating a second serving as a type this!

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

Reviewer:

LALENOX

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

Reviewed: Apr. 25, 2009

Simple and delicious! The only reason I didn't give this 5 stars is because it is too rich for my taste if made with the specified amounts of butter & heavy cream. I used 1 tbsp. of butter and substituted 2% milk. Also used regular wild rice (not quick cooking). The soup turned out great! This is an extremely easy recipe, especially with a rotisserie chicken! Thanks for a keeper!

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

Reviewer:

angela

Cooking Level: Expert

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

Reviewed: Apr. 20, 2009

Very good recipe. Made it for a friend after she had surgery. Like the others, I added carrots & celery, sauteed garlic & onions. I put all but the items to make the roux in the crock pot and let them cook for about 5 hrs. Should have added chicken boullion but was out. Will make this again when we can enjoy it ourselves.

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

Reviewer:

Shelly C.

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Orlando, Florida, USA

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

Reviewed: Apr. 20, 2009

I LOVE this. I also add celery, matchstick carrots and mushrooms to the mix. It's my FAVE soup, ever!

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

Reviewer:

Jenn

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

Reviewed: Apr. 16, 2009

Talk about comfort food!

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

Reviewer:

Amy

Cooking Level: Expert

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

Reviewed: Apr. 12, 2009

I sauteed an onion and one fresh clove of garlic. Also, used half milk and half cream. My hubby said this is better than Panera! So good! Thanks for sharing!!

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

Reviewer:

MG

Cooking Level: Intermediate

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

Reviewed: Apr. 9, 2009

Great! Half cup flour with half cup butter made it the perfect consistency for me. Added carrots. Didn't use quick rice but cooked it separately and omitted the water. Will make again. Also, I used milk--you definitely don't need cream!

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

Reviewer:

debramaurine

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

Reviewed: Apr. 9, 2009

Wow! Soooo good! I took the suggestions of others and sauted 1/2 c each of onions, carrots, and celery and 2 cloves of garlic and added that in. I also used 1/2 c flour and 1 1/2 c of milk instead of cream. I did add extra chicken broth which i regretted because it wasn't as thick as it would have been without it. One of my favorite soups now!

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

Reviewer:

Alisa

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

Reviewed: Apr. 6, 2009

I loved this soup. I followed the recipe exactally with one exception. I used leftover rotissery chicken from the night before and added it to the soup instead of preparing my own. No other variations. My family loved it.

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

Reviewer:

Mandeegirl

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Brandywine, Maryland, USA

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

Reviewed: Apr. 3, 2009

This took me by surprise! I made this almost to a T with an addition of a cup of sauteed onions and a clove of garlic. I also didn't have two cups cream because my boyfriend had used some of it for a coffee filler. So only using 1 3/4 c. made this soup thick but still really delicious. Now that it has settle and cooled a lot of the sauce has either thickened or evaporated, so it will be thicker as left overs, but nothing that additional liquid cant handle. I used Uncle Ben's Sun Dried Tomato and Florentine wild rice which was wonderful, I was so surprised with the amount of dried herbs, however a bit on the high side of sodium so look out. This is a bit lengthy to make, especially since I baked my chicken first and then let it cool a little in order to shred it, but it was truly an astounding meal that I will definitely make again.

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