Reviewed: Aug. 13, 2008

regular milk instead of cream works just fine and the roux thickens the dish plenty!

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PHEOBS

	Cooking Level: Expert Living In: Fountain Hills, Arizona, USA
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Reviewed: Jan. 18, 2008

Wow. Both my husband and I were raving about how good this is. It was pretty easy for something that turned out so good. I'm definitely doing this again.

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My husband and I really enjoyed this soup. I did add some v8 juice (which I always put in chicken soups) to the broth. Also, I used only 1 cup of cream and then 1 cup of 1% milk. It was extremely easy to make with the rotisserie chicken I picked up at the store. Very quick. It actually took me about 45 minutes to get everything prepared and ready to eat. Not too shabby for such a delicious soup. It's also good leftover.

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LANNSCOTT


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Reviewed: Jan. 2, 2007

Good soup, my husband wanted to rate it 5 stars. We were divided at the table between 4 and 5. Since I do the reviews, 4 won.

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KATEFOODFUN

	Cooking Level: Intermediate Home Town: Alexandria, Virginia, USA Living In: High Point, North Carolina, USA
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Reviewed: Dec. 28, 2006

Very authentic MN dish, I added some red bell peppers and celery to the onion saute. I served it as first course for Christmas dinner and it was a real hit!

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KATIE M


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Reviewed: Dec. 2, 2006

This was pretty good. A little bland, but still a nice winter dish. I added rice as advized by others and halved the flour and butter. But, I thought it was still thick and added 2 cups more of broth. I think next time I won't add the extra rice. I should add that this had much more flavor the next day and I will be making this again.

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WAHNSDLR

	Cooking Level: Expert Home Town: Owensboro, Kentucky, USA Living In: Versailles, Kentucky, USA
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Reviewed: Oct. 7, 2006

this recipe was easy to make and turned out really well. i understand why the author of it says she makes a BIG pot of it.

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cherith

	Cooking Level: Expert Home Town: Wellington, Kansas, USA Living In: Claremore, Oklahoma, USA
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Reviewed: Oct. 6, 2006

Very good! It definitely needs more rice. I used 3/4 c. and would use even more in the future. I cooked 3 boneless, skinless chicken breasts in the slow cooker all day with the chicken broth. When I was ready to make the soup, I took the chicken out and shredded it and then strained the chicken broth to use to make the soup. Tasty! Thanks!

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Cardamum

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Boston, Massachusetts, USA
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Reviewed: Nov. 27, 2005

The taste was pretty good, but the look of this soup once it cooled was *very* thick - kind of like mashed potatoes. If I make it again, I'm going to add much less flour/butter mixture so it will hopefully come out more like a soup.

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SUBLIMEMIND82


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Reviewed: Nov. 26, 2005

This is a popular dish in Minnesota and I say well done!

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T


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Reviewed: Nov. 7, 2005

I omitted the pimentos and used chicken seasoning instead of poultry!Tastes just like the soup at Panera! Yum!

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Amy J


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Reviewed: Oct. 9, 2005

This recipe is absolutely delicious and surprisingly easy to make. It is very rich, which my husband really likes. I make this all the time and it's gobbled up in a few days! Awesome recipe!! If you're looking for a way to scale back, use regular milk instead of cream...it still tastes great.

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emilytaterbug

	Cooking Level: Expert Living In: Jackson, Mississippi, USA
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Reviewed: May 5, 2005

This recipe was deceptively filling and very tasty. When I started the recipe I didn't think that there was going to be enough rice so I added 3/4 cup of basamati rice which turned out to be a good addition. Although it did not look appealing the next day, it was still quite good.

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CHELSRAE


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Reviewed: Apr. 14, 2005

Great soup. The sage really adds to the flavor. I added some extra vegetables to make it a one dish meal but wither than that is was prefect.

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LALISONA


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Reviewed: Feb. 22, 2005

YUM!!!Whole family gobbles it up!!I leave out pimentos (yuck) and added carrots and corn. I have substituted 2 C egg noodles for rice and almost as good. Will try 2 boxes of wild rice and some mushrooms next time. Flavors are out of this world!!

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WORKINMOM


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Reviewed: Feb. 1, 2005

Great soup, but more like a stew (which I prefer). Husband makes this for me on cold days - we usually double or triple the amount of rice and then use skim milk and a bit of all purpose flour instead of cream. It turns out great - thick, rich, delicious.

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MEHUNGRY98

	Cooking Level: Intermediate Home Town: Newark, Ohio, USA Living In: Kent, Ohio, USA
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Reviewed: Dec. 2, 2004

This soup is really rich. I kept having to add water to it when I reheated it, probably the rice. I probably won't make it again. Maybe try a recipe with less butter and less cream. Just a little too overwhelming.

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JIMAMY23


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