Reviewed: May 7, 2012

Loved it! its my first time making this soup and it turned out awsome.

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Reviewed: May 3, 2012

I love this soup. It has become my signature dish for bringing to families with new babies. I add carrots and celery and use milk instead of heavy cream. It is still plenty creamy that way so I can't imagine how thick it is with heavy cream. I don't think there is enough rice in it so I usually double the recipe but use three packages of rice and add a little more liquid to compensate.

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Danielle

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: May 2, 2012

Wonderful recipe, made it exactly as stated. It was creamy and very filling, absolutely delicious especially with some warm homemade bread. Thank you so much for sharing this recipe.

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ROSANNA3

Cooking Level: Expert

Living In: Streetsville, Ontario, Canada

Reviewed: May 1, 2012

I've made this as is and it's very good. I've just made it with the following changes that other reviewers have used and it came out AMAZING!! BF couldn't get enough! I sauteed onion, garlic, and bacon in olive oil. I then added some chopped celery and carrots and cooked until softened. I added that mixture to the broth, water, chicken mixture and cooked according to the recipe. (Note - I used Uncle Ben's Wild Rice Mix. Very good and healthier than the other brands at the grocery store) For the cream mixture, I decreased to 6 tbsp of butter and 1/2 cup flour. I also used 1 cup skim and 1 cup whole milk rather than 2 cups heavy cream and it was still rich, yet healthier. I also added about 1/2 cup white wine to the soup during the last 15 minutes of cooking. Next time I'll use shallots rather than onion to give it more oomph but it really is delicious either as is or modified to your liking. Hope you give it a try!!

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bellisa407

Reviewed: Apr. 29, 2012

Great basic recipe! Added carrots, roasted corn and jalapenos for a bit of a kick. Delicious!

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Ashley319

Reviewed: Apr. 28, 2012

This soup is GREAT! My 3 young daughters (9, 6, 2)and husband gobbled up the entire pot. Even my picky 6-year-old asked for more, and said I could pack it for lunch in her thermos. This is the kid that has eaten only a PB & J for lunch every day at school. Anyhow, I did a few adjustments as others suggessted.....saute some onion, carrots, celery & garlic in olive oil 1st. Then proceed to follow directions. I also cut back on the butter, used only 4 Tbsp or less. Also used less flour, 1/2 cup. Last alteration was to use milk versus heavy cream. At the very end of the cooking time, I wanted a little thicker consistency so I mixed some flour with water to make a liquidy paste and added it to the soup. I added it on this end of the recipe intead of in the middle to save on adding more butter. I will definitely be making this for years to come, and givng the recipe to others.

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afraser

Reviewed: Apr. 28, 2012

I LOVE LOVE LOVE this recipe! I found it after moving to a town with no Panera Bread, which is the only place I've found that serves my favorite soup. This replicates it well and might be even better! The only modifications I make are substituting 1 cup half and half and 1 cup skim milk for the heavy cream. I think it turns out very creamy and healthier. I also add carrots. It's also very easy to make if you cook your chicken in the slow cooker the day before (in 2 cups water, for 4 hours on high)... it makes shredding a breeze, and cuts down on time in the kitchen when making the soup. :-)

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bugaboo25

Reviewed: Apr. 24, 2012

This was very delicious and would have been as written. I made it healthier by using 2% milk and made my roux with 5 tablespoons of butter and 5 tablespoons of flour. It worked perfectly and tasted amazing. I also did as other reviewers and added 1/2 cup of sliced carrots, 1/2 cups sliced celery, and a clove of garlic.

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Reviewer:

Heatherly311

Home Town: Grand Island, Nebraska, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 18, 2012

This recipe is ingenious! So much easier and even tastier than my more complex and tedious recipe I had been using. I have made this repeatedly to rave reviews! The only change I make is to add more to it- carrots, celery, onion, garlic and prepared wild rice. I'm in MN and it's a crime to not use a heap of real MN wild rice in a wild rice soup. This is now my go-to recipe for chicken wild rice soup! Thank you!

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ufunboy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Plymouth, Minnesota, USA

Reviewed: Apr. 15, 2012

Just finished making this. So yummy and just what I was looing for. I did add onions, carrots and celery, so i increased the broth a bit. I also used 2% milk and it came out perfect. Thanks for the recipe and all the reviews.

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