Reviewed: Mar. 31, 2009

As is, the recipe is delicious (the only thing I did differently was to use milk instead of cream). I made it a second time adding about two cups worth of mirepoix, and I liked it much better that way. So the recipe as is gets 4 stars, but with the added vegetables, it's definitely a top-ranked recipe in my house.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Reviewed: Mar. 31, 2009

LOVE IT! LOVE IT! LOVE IT! I did make a combination of a bunch of different reviews. So thank you everyone for all of your suggestions. This great recipe is now FABULOUS!!!

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Indymomof3

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Reviewed: Mar. 30, 2009

This is so yummy!!!! I took reviewers suggestions and sauteed onion, and garlic in a little butter, then added thinly sliced carrots to soften, and celery seed (I do not like chunks of celery in things). Everything went smoothly, the only thing is I used Zataran's Wild rice package, and the seasonings were not seperate, so I had to just dump it all in the chicken broth mixture. I followed the recipe directions, but my rice had a hard time softening. Next time I will boil my rice for a few minutes and then cover and remove from heat. Either way, SO delicious!!!!!!

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BiscutGirl

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

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Reviewed: Mar. 30, 2009

This soup is delicious! I made it as written with the exception of adding carrots and celery. My husband and I both loved it. I think next time I try using FF half and half as someone suggested to lighten it up a bit.

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Luv2Bake

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Mar. 29, 2009

Wish I could give this 4 1/2 stars. I made a number of the modifications recommended by others (less flour, 1 c fat free 1/2 & 1/2 and 1 c heavy cream, and a splash of white wine). I also used a rotisserie chicken. I also sauteed 2 shallots, some minced garlic and 4-5 baby carrots and added those. I also added more salt and pepper as the soup was simmering (especially pepper). I found the soup to be really good and flavorful. My only complaint is that the rice wasn't as cooked as it needed to be. Just slightly too "al dente." Otherwise, delish!

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Jen

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Reviewed: Mar. 29, 2009

This is a VERY forgiving recipe... First of all I used 2 (8.8oz ea.) pkgs. of "Uncle Ben's Ready Long Grain and Wild Rice" instead of the rice with seasoning packets. I just bought the wrong thing but used it anyway. I had many things going on in the kitchen when I the butter/cream/flour mixture was thickening up on the stove. It was lumpy and overcooked. Used it anyway. This recipe turned out great with all of the mishaps. My entire family rated this *****! Thank you for this soon to become family favorite!

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Alley

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 27, 2009

I am not an experienced cook and this was easy to make and everyone loved it. I added 1/2 Cup celery and 1/2 carrots, and instead of heavy whipping cream I used 2% milk and it was rich and creamy.

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LILRIE6

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Reviewed: Mar. 26, 2009

I've made this several times now, each time a bit different, but this is the base I always start with. I never make the roue, just throw everything into the pot, bring to boil and then simmer for 30 minutes. I too add additional veggies, onions, carrots, peas, corn, celery, and garlic. Each time it's a bit different as it depends on what I've got in the house. Also, instead of the cream I drop a brick of fat free or low fat cream cheese in near the end. Once it melts, its just a wonderful soup. I've cut so many corners and changed so many things it's not really fair to call this the same soup, but I always reference this as the starting point.

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DenverGirlie

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Reviewed: Mar. 25, 2009

I rated 5 stars because it TRULY IS the BEST! Creamy, rich, filling and flavorful= as long as you add celery-3 stalks chopped, 1/2 onion- grated, & carrots- grated) I threw in 1/2 tsp of minced garlic. SAUTEE all together till soft. I also cooked the rice seperately till al dente & saved the seasoning packet top add to the soup mixture later. ABSOLUTEWLY THE BEST CREAMY CHICKEN & WILD RICE SOUP I'VE EVER TASTED. It will be hard NOT to make this EVERY week! =')

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JOY

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Mar. 23, 2009

I substituted 1% milk for the heavy cream, and it was delicious! Great recipe. I have made it twice now for my husband and he says that it's tastier than Panera's.

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WAKULACHEF

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Reviewed: Mar. 9, 2009

This was really good. I included some of the alterations recommended by others, including using milk, putting in celery and carrots. I needed to loosen it up later as it thickened quite a lot from being in the fridge, but just added chicken stock to it. I used a box of long grain/wild rice, but found I could hardly see the wild rice, so added some more. Both my husband and in-laws really enjoyed it. My husband said "it's a winner, that can go in your keeping it pile" Might try it without doing the white sauce mixture separately, as that seemed to be more time consuming.

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littlemiss

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Reviewed: Mar. 7, 2009

Excellent!

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mamawatkins

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Reviewed: Mar. 7, 2009

Fantastic soup. Used Uncle Ben's fast cook recipe (it was handy), 3 chicken breast shredded (we like a good amount of chicken) and plenty of pepper for a little kick. Definitely a keeper.

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Mar. 7, 2009

Great recipe but a tad on the unhealthy side. SO to make it healthier I sub FF 1/2 and 1/2 for the heavy cream. Cant taste the difference and a load healthier for you.

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Sarah78

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Reviewed: Mar. 5, 2009

So good. I make it with milk instead of cream.

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Vina

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Reviewed: Mar. 4, 2009

Great, easy soup to make. I am usually reluctant about doing shortcuts on my meals. But this one turned out fabulously! Would recommend to anyone looking for a quick, easy to make soup!

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dewy

Cooking Level: Expert

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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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Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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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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HEIDIPALERMO

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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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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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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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