Reviewed: Mar. 7, 2012

I used cooked brown rice, a whole sweet onion and added 1/2 of a finely chopped jalapeno to suit my tastes; I also omitted the flour - and besides reducing the milk to 12 oz. (I use canned milk when cooking) and adding a few ounces of cream cheese for richness - I pretty much kept this recipe intact.

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Reviewer:

markishmark

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Wasilla, Alaska, USA

Reviewed: Mar. 2, 2011

Definetly a good start for those who have never made this kind of soup before like myself. Tweaked the recipe a ton but I love to experiment. Doubled up the recipe and added prob 3 cups of flour cause I love thick soup. Also added celery cause I'm a celery junkie. Turned out really good. For those who don't know what kitchen twine is like me it's only a fancy kitchen term for string :) Had fun making this so I totally recommend it.

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Reviewer:

anaconrad

Reviewed: Jan. 21, 2011

It was okay. Not as creamy as I had thought it would be.

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Reviewer:

aznaroses

Reviewed: Nov. 5, 2010

Awesome!! My husband flipped over this. He does the majority of the cooking so when I make something good, he's always excited. This was a huge help, and easy - Thank you!!

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Reviewer:

ANDREA STOFFEL

Reviewed: Oct. 30, 2010

This makes for a good cream soup base. I doubled the onion, added asparagus, and added the non-instant rice with the broth and 2% milk (one extra cup of broth). I used one packet (.75 lb) of Schwan's roasted pulled chicken. I omitted the spice packet, but added a bay leaf and celery seed. This simmered down to a very thick and creamy soup, which I thinned just a touch with leftover broth. Hubby really liked the kick the Old Bay gave it. This is my new go-to base for cream soups. I'm looking forward to trying this out with different ingredients.

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Reviewer:

ALPINDELL

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Jan. 21, 2010

This was really a great and easy recipe! I made it with my 11 year old. I didn't have fresh herbs on hand and it still turned out great!

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Reviewer:

Cherykevi

Reviewed: Jan. 14, 2010

I'm giving this recipe 5 stars even though I made some tweeks with it after reading ALL of the previous reviews. This is a great base recipe, but we all have different tastes, so it bothers me when people cut down a recipe without making their personal adjustments to it. I made this last night for a Men's get together that is happening tonight. I doubled the recipe & made these adjustments: instead of chicken breasts, I got a roasted chicken from my local grocery and chopped all the meat up. I used 2 onions, 8 cloves of garlic (we like garlic). I used 6 cups chicken broth, 4 cups half/half, 2 cups heavy cream. I didn't use the spice bundle, instead just added 2 TBSP of dried parsley. Even though I doubled the recipe, I used only 1 1/2 cups of cooked rice. I also sprinkled in some of Paula Deen's "House Seasoning"...I always have that on hand. I did have to add a little bit of corn startch to thicken it up a bit...but the final product was PERFECT! I will definitely be making again. BTW, the longer it cooks on the stove, the better. Tonight I will be transfering it over to my crock pot to keep it warm.

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Reviewer:

Lynn

Reviewed: Dec. 3, 2009

Very yummy!

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Reviewer:

tillie

Reviewed: Nov. 25, 2009

Excellent recipe! Very easy to make and even my picky eater loved it.

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Reviewer:

inmanycts

Reviewed: Nov. 14, 2009

It was delicious. I was disappointed though because it didn't thicken as much as I thought it would. It was rather runny. I also have no clue what Old Bay Seasoning is & what would be comparable. My son did not like it. I think it would have been good to add some vegetables like celery & carrots, but for once I followed the recipe closely, even down to the shredded chicken breast.

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