Reviewed: Dec. 15, 2009

This was great! Had wonderful flavor and texture! I forgot the bay leaf but oh well....maybe next time. Pureeing the 2 cups of soup is a must for a chowder like consistency. Definitely will be making this again!!!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Nov. 17, 2009

This was hearty and delicious -- a perfect fall soup! Like other posters, I bumped up the chicken, and I also used a can of evaporated milk instead of the heavy cream. SO yummy!

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tomiannie

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Reviewed: Jan. 16, 2009

This was wonderful! I sauteed the breast halves and set aside. Then I sauteed the onion, garlic, and celery, adding a tsp of Italian seasoning (as recommended by Laurey1). I proceeded as directed, using a wild/brown rice medley. After 45 minutes, I added the carrots and chopped chicken. This was sooooo delicious, hardly anyone spoke at the dinner table (a rarity)! My 2 year old even ate two whole bowls (also a rarity!) Will definitely be making this again. Soon.

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jan. 2, 2009

This was a very good and filling chowder. My husband and I both really liked it. My 2 year old liked it, but my 4 & 6 year olds did not really care for it. I used Basmati rice, which is what I had. I didn't have celery, so I used cream of celery soup. I also did not have a bay leaf, so I left it out. Everything else was the same. I did not puree the soup and I don't think it would have made a difference. I shredded the chicken before adding it. It did make a very thick chowder.

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BOUKAME

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Reviewed: Feb. 17, 2008

One of the best soups I've ever made! At my husband's request, I left out the cream and did not puree the soup--it was divine. Such a great flavor from such simple ingredients! We were impressed.

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GRKaters

Cooking Level: Expert

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Reviewed: Jan. 20, 2008

Excellent soup/chowder. The only addition I made was to add fresh sliced mushrooms. The flavor was fantastic. I skipped the "puree" step because I felt the consistency was great the way it was. This is definitely a "keeper" recipe. Thanks for sharing this one!

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Dawn

Cooking Level: Intermediate

Living In: Pulaski, Wisconsin, USA

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Reviewed: Dec. 14, 2007

YUM! I loved the taste of this soup and did not have to add anything to it. I did use brown basmati rice, though, and I thought it really added to the flavor. This is a keeper.

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wendizcooking

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

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Reviewed: Dec. 9, 2007

This was really good. I used canned and cooked wild rice, so that cut my cooking time down quite a bit. Also, as other readers have said, be careful if you are using chicken broth as some of them have lots of salt. I had used Tone's Chicken Base and it is very salty...so I didn't add any additional salt to the chowder. In the end I ended up using 2 cans of cooked wild rice, 3 chicken breasts (boneless), 5 cups of broth and then the rest of the ingredients listed by Michelle. My family loved it, even my 4 year old. Will make again!

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mmulrich

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 14, 2007

This recipe was impressive. Very simple, earthy and elegant. The next day it's even better but it thickens up a lot. Just add more canned stock and a dash of milk or cream. Love this soup!

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Susan J.

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Reviewed: Feb. 17, 2007

Excellent and so easy. No changes needed, reminds me of the chicken and wild rice soup at Panera.

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JEANOR66

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Reviewed: Jan. 8, 2007

This recipe was restaurant quality. I thought it had terrific flavor. I used water & boulion for the broth. If you do that, be careful it doesn't get too salty. Everyone older than 10 loved this. My 3 younger ones did not like chewing the wild rice. I will make this again. Thanks for the recipe!

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yumgirl

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Reviewed: Dec. 2, 2006

Contrary to many other reviews I did not need to add any seasoning save for a little pepper and a tiny pinch each of dired thyme and tarragon. The flavours of the vegetables came through beautifully and the wild rice adds an earthy nutty flavour. I'm not sure if the fact that I am Eurpoean (we don't add a lot of seasoning to our food) had an impact or not, but my husbund, who is American (thought he did spend 5 years on Europe and has been eating my food for 4 years) loved it too. I cut down the heavy cream to 1/4 cup and made up the rest with milk. I also replaced most of the cooking fat with olive oil and just a tiny amount of butter.

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wonkeygirl

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 28, 2006

I thawed a chicken breast most of the way, cut it up, and just threw it in the pot, letting it cook in the broth and that worked well. Added about 1/2tsp of salt at the end, a few turns of the peppermill, a couple of tablespoons of sherry, and a dash or two of cayenne pepper (barely noticeable). Even still, the broth was a bit bland, but a nice chowder on a very cold night! UPDATE: This tastes better the next day; also added a few spoonfuls of homemade pesto and that gave it the flavor boost it needed for us. Thank you, Michelle!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 10, 2006

This was pretty good. It had a great texture, I mean, it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it, so I thickened it with some milk and flour. It got pretty thick that way, and I still added the cream. It was smooth, and just thick enough. I would even say it was silky, lol. I added two garlic cloves, and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2006

I was looking for the perfect recipe to use my wild rice--and I found it! I made this soup for a "tail gate" meal during this year's harvest. My father-in-law said, "There's nothing wrong with this soup," meaning he really, really liked it. My husband agreed that it was a keeper. A change I made was reducing the broth to about 6 cups because I only had about 1 cup wild rice, and I like my soup to be thicker. You absolutely must season this soup, or it will be bland! I used creole seasoning to flavor instead of salt and pepper (creole is a staple in our kitchen). Thanks for the awesome and EASY recipe!

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Cottonista

Cooking Level: Expert

Home Town: Middlebury, Indiana, USA

Living In: Atmore, Alabama, USA

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Reviewed: Sep. 24, 2006

I really liked this soup! I used seasoning salt instead of regular salt, but that was the only sub.

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Sarah D

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 23, 2006

I am by no way a soup person but I LOVED this chowder! I followed the instructions except I used half and half and added one extra cup of (grilled) chicken. It was terrific! I can't wait to have the leftovers...

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Sep. 5, 2006

This smelled wonderful. I did it in my slow cooker and used two baked chicken breasts. I also did not puree. As I said, it smelled wonderful and the veggies and chicken were great, but the liquid part was lacking something. It didn't have much flavor and we ended up adding salt to each serving. I'll work with it.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Apr. 1, 2006

I got this recipe off this website a year ago, and it has become one of our family favorites! I have made it for most of my friends, all of whom have raved about it; one friend called it the perfect comfort meal. Give this recipe a try -- you will love it!

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Carb Counting Cook

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Reviewed: Feb. 21, 2006

A great soup for wild rice lovers, very satisfying.

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SHARONN

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