Reviewed: Nov. 6, 2009

Not bad. I did make several changes though. I didn't have chicken stock so I just used chicken bullion. I added chopped carrots, celery, and green beans and added a few extra spices. I basically just loosely followed the recipe and made changes as I felt like it or needed to due to lack of ingredients. I also thought that this recipe was skimpy on serving sizes. I added extra liquid and still it did not feed as many as it said it would.

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SMILEYCOOKS

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

A perfect soup for a cold day! I omitted the thyme simply because I’m not a fan of it. I chopped 1 TBSP of fresh parsley and added it to the soup; as opposed to making an herb bundle. I had leftover chicken breasts from the night before. I chopped up the chicken and added to the soup and simmered as called for. I also had leftover rice, which I added to the soup once I turned the heat off. The Old Bay Seasoning adds a delightful flavor and browning the flour beforehand makes for a wonderfully creamy soup without the floury taste. The best recipe for cream of chicken soup I’ve yet to find, and sooooo… simple! The recipe states that it serves 12. I halved the recipe and it was only enough for one meal for my husband and me. If you’re using this for a main course, as I did; you may want to increase the amount.

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gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

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Reviewed: Jun. 24, 2009

I didn't use the herb packet. I added carrots for color and celery seed. it was pretty good. I also doubled the rice.

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Buffy S.

Cooking Level: Intermediate

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Reviewed: May 8, 2009

I used the basic ingredients of this recipe to make a standard cream of chicken to use in other dishes. It turned out so well, I served the remainder as a meal. I made without herbs and rice.

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bleuview

Living In: Haddonfield, New Jersey, USA

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Reviewed: Feb. 17, 2009

I'm not sure what everyone sees in this soup. Yes, it was easy, but very bland. I did stick to the exact recipe. It was very watery and really no taste at all. I tried adding a little cornstarch to thicken and some more spices to add flavor, but still I did not care for the soup at all. I expect cream soups to be thick with good creamy flavor. Will not make again

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momgrl4

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Reviewed: Feb. 16, 2009

Easy and delicious! Helpful hint: sear the chicken first then add water to let the chicken cook through, and then use the chicken broth in the soup! I ended up adding at least 1 cup extra broth to thin out the soup. Used instant brown rice and it turned out great!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Feb. 13, 2009

This was a very good recipe but like all recipes I put my own touches into it. I had roasted a chicken the night before so I used the left over chicken from it. I also added 1/2 white wine and cut down the milk 1/2 cup. In place of 1 cup of broth I added the left over gravy from the night before that was chicken broth based. I didn't have Old Bay so I used Emerill's chicken rub and about 1/2 tsp. of tarragon. I also sauteed about 1/2 lb. baby portabellas and 1/2 matchstick carrots in TBS. of butter and added it with the rice and about 1/2 steamed peas. Simmered it for 30 minutes, removed the bay leaf, added a little fresh ground sea salt and pepper to taste. Absolutely delicious. Very elegant soup, I felt like I could serve it at a dinner party. I think fresh aspargus in season would be good in it too. Thanks for sharing.

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lisa

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Reviewed: Jan. 28, 2009

I loved the recipe, but changed it to fit my own style, I used a Pt. of heavy whipping cream instead of milk, mixed with a thickening agent to the broth. After thickened with all the other ingredients, I added Gnocchi's to the cream mix, tastes like Olive Garden's Chicken & Gnocchi soup

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jflading

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Reviewed: Jan. 28, 2009

The best cream of chicken rice soup ever. I was very easy to make. It took a little longer then the time stated but that might have been because I used bone in split breast instead of boneless. Also it was very thick so next time I will probably add more chicken broth then recommended. Will definitely make it again instead of regular chicken soup.

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Carleen

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Reviewed: Jan. 14, 2009

This recipe was great. I had to substitute a few ingredients, but it turned out so well. I used Uncle Bens Wild Rice microwavable pouch and dried minced onion. I also added a few spices since I didn't have any Old Bay seasoning. I will definitely be making this soup again.

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jjmo35

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Reviewed: Nov. 12, 2008

This is such an easy and wonderful recipe!!! It tastes and smells AWESOME!! I added more flour for more thickness but other than that it was fabulous!!

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Cubbie_Girl

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Reviewed: Sep. 23, 2008

This recipe is quite good but I like a little more exotic flavors. I used a whole large onion and added a chopped hot pepper and 1 tsp. curry powder to give it some zing. I used cooked brown rice I had on hand instead of instant. A little different but very, very yummy.

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mamalisa

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Reviewed: Sep. 22, 2008

my husband and i both really liked this recipe. i had to kinda wing it at the beginning because i chose to boil the chicken rather than cook it in the olive oil. i deviated slightly from the recipe by using dried spices (guess-timated the amounts), adding carrots and adding some cornstarch at the end to thicken it up. but it was still a really good recipe..i would definitely recommend it !

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Jennifer

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Reviewed: Jan. 17, 2008

This was super easy to make. My 9 year old daughter loved it. My husband wants it a little thicker. Next time I will add some cream and more flour to thicken it. I loved using whole spices and bundling them. It gave the soup a good flavor without having to eat the spices.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 5, 2007

This soup is sooo good I am making it again. It was EASY! My kids and my honey all loved it too.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Sep. 2, 2007

super...simple...superbly done! Very easy to make.

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larry g

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 17, 2007

This was great. I had some changes. Used leaks instead on onions so I had to add more garlic and doubles spices (used dry). Because I used oat flour instead of all purpose I added some tapocia starch thinken it up a little. Husband loved.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Nov. 29, 2005

This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff!

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KRUSECOL

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Reviewed: Mar. 13, 2005

With a few adjustments to suit my cooking habits and family's tastes this was easily a five-star recipe. I doubled both the onion and garlic; omited the herb bundle; and added 1 cup of water into the soup, using non-instant rice which I also simply added into the pot THEN simmered for the 25 minutes. Perfect! My husband thought it was the best!

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