Mmm mmm good!! I've made this using both egg noodles and wild rice...you can't really tell much of a difference. My grocery store doesn't carry raw wild rice, so I used the heat and serve, boil in a bad type of soup...which worked great because I just added the rice during the last step with the chicken and pimentos and before I knew it, my dinner was ready. It was so quick this way!! I like to add 8 oz canned sliced mushrooms at the end, as well (sauteeing them with the onions, i've found, will cause them to absorb too much of the butter, leaving chunks of flour). I use light butter and skim milk instead of the heavy cream. I liked the idea of adding celery as other reviewers suggested, but I didn't have any on hand so I threw in a can of cream of celery soup when I mixed together the broth and onion mix. Everything else I left the same...and it tasted GREAT!! With the red pimentos, green onions, and white of the broth, this would make a wonderful christmas soup!!
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