Reviewed: Apr. 25, 2012

Good flavor, texture. Love the wild rice. Thanks! The only change I make is substituting lactose free milk for the cream since I am allergic to cream. Makes it not as thick of a chowder as the recipe calls for, but it works for me.

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Reviewer:

idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

Reviewed: Jan. 9, 2012

This is great! Perfect homemade chicken wild rice soup. Best part: gluten free!!! I cooked mine in a crock pot and the rice took a long time to cook, but once it was done I added the 2 cups of heavy whipping cream and it was ready to eat right away. I added salt to taste. Also - I did not puree anything, it is already thick enough. I also added extra chicken. Next time I will add mushrooms, then it will be perfect. LOVE this soup!

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Reviewer:

jessicadw10

Cooking Level: Beginning

Reviewed: Nov. 17, 2011

This is such a delicious fall dish! I had to make a few changes due to a lack of ingredients, I didn't use carrots but I added 1 chopped turnip, 6 chopped baby potatoes, and I substituted the heavy cream with a mixture of 1/2 c milk and 4 tbsp of butter. The texture turned out perfectly, even my picky family enjoyed it!

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Reviewer:

eerauch

Reviewed: Oct. 30, 2011

Excellent. The family loved it. Will definitely make it again.

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Reviewer:

FoxSilver62

Reviewed: Dec. 11, 2010

absolutely wonderful. Great texture, perfect flavor, reminds me of Grandma's Grill Wild Rice soup.

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Reviewer:

Sharihh

Reviewed: May 25, 2010

Pretty good! I wanted to make soup at the last minute for lunch today and this didn't take any more than thirty minutes to make PLUS I was able to use some canned foods out of my pantry. I used a pkg. of Uncle Ben's rice, canned white chicken (think the big cans you can buy at Costco), and a large can of mushrooms, rinsed. I did stir a half cup of fresh parmesan cheese into the hot, cooked rice before combining it with the soup. Very filling and most comforting on an overcast day like today. This made enough to eat on for the rest of the week, too.....combined with half a sandwich!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 10, 2010

Hearty and tasty! Threw this together for a quick lunch for a friend and I. I agree pureeing 2 cups of the soup is key to the consistency. Thanks for a great recipe!

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Reviewer:

cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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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Reviewer:

mommyluvs2cook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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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Reviewer:

tomiannie

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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