The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 7, 2009
Outstanding! I used 2 cans Kirkland premium chicken and added 1 c. diced carrots. I used whole milk. It was more like a casserole than a soup but it was fabulous.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 27, 2009
This soup is really yummy. The perfect soup for a cool autumn day! I made some slight modifications: Shredded rotisserie chicken; regular, long grain rice and made my own seasoning- onion powder, garlic salt, lemon-pepper seasoning, dried parsley and dried basil; and sauteed garlic and onions. I'll definately be making this recipe again during the cold days coming up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 19, 2009
This soup was fabulous! I doubled the reciped because I had some leftover mesquite, rotisserie chicken that I cubed and that seemed to really add to the flavor. I also added mushrooms and slivered carrots. A delicious, hearty soup that's a meal in itself. I served it with warm, homemade bread. My daughter wants to eat it for every meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 5, 2009
This was really good, and I like that it uses milk instead of cream. I will definitely make this again. One change I will make personally is that I added carrots and they took forever to get soft in the creamy broth and actually never did get as soft as I wanted before I gave up, so next time I will cook them at least part-way through in a separate pan before adding them to the soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 21, 2009
Very good, hearty soup! Great for a cold, winter day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 20, 2009
This turned out really good. I doubled the recipe and added a carrot. I also tossed in some leftover rice pilaf I had in the frig. I did have to add some additional broth and milk because it turned out a bit thick. I also used the Uncle Bens rice with seasoning like suggested.
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Cooking Level: Expert

Home Town: Willis, Texas, USA
Living In: Sparks, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Dec. 14, 2008
Good hearty soup on a cold day. Did like others and used the Uncle Bens with 23 herbs and spices. Used about 2/3 of the rice after it cooked. Added some carrots I had left over and a chicken bouillon cube as others had suggested and it seemed to work out. The first bowl added some pepper the second a few drops of Chalula hot sauce, very good. A nice crusty bread made it a real meal.
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Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA
Living In: Kingston, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Nov. 26, 2008
YUM -(with a few added spices)! I used the Mahatma long grain and wild rice with seasoning. And I added some garlic salt and canyenne pepper. YUMMY!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 2, 2008
I thought this recipe was really good. I like my soup a little thinner so I added more milk. Definitely a keeper especially since it is so easy to make and tastes great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 8, 2008
Really nice soup recipe. I gave it four stars because I think it needs a little extra spice to really make it shine. Great base recipe though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 17, 2008
Trick to this soup is using uncle Ben's original 23 herbs and spices Wild Rice WITH the spice packet. You don't need salt if you use this.
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Cooking Level: Expert

Home Town: Rochester, Minnesota, USA
Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 2, 2008
This was delicious and tasted very much like the wild rice soup you get in restaurants (I hate the canned versions). I added some carrots and 1 tbsp of chicken bouillon for some extra goodness. It was a bit thick and started off a little bland, so in accordance to the other reviews, I'll be adding more milk and salt the next time I make it. It's very easy to make even for a novice mac-and-cheese cook like me!
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Cooking Level: Beginning

Home Town: Eden Prairie, Minnesota, USA
Living In: Lakeville, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 3, 2007
half an onion, plain wild rice without flavoring and more by the receipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 26, 2007
I mixed up dough in my bread machine and served this delicious recipe in homemade breadbowls. It was the perfect meal for a cold night. I doubled the recipe and my husband ate it for nearly every meal for three days. He then complained I had not made more. The only downside was that it required quite a bit of salt to bring out the flavor. Even so, definitely a keeper!
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Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA
Living In: Moorhead, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 28, 2007
I really enjoyed this recipe and it's quite easy to make. The only change I made, based on other reviews, was to a tbsp of chicken bouillon soup base. It added a bit more flavor and salt. I also included quite a bit of salt. It's very hearty, almost a stew so I may add more chicken stock/milk next time. Will definitely make again.
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Home Town: La Broquerie, Manitoba, Canada
Living In: St. Adolphe, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 13, 2007
I liked this soup, but needed to add quite a bit of salt for flavor.
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Photo by DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 6, 2007
This really had no taste to it at all. It's only semi-creamy and I don't understand the point of the rice if all you will do is pour the liquid over it!
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Photo by DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 17, 2006
Great recipe, and this soup is even more delicious the next day. We all enjoyed this; thank you for sharing the recipe.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 14, 2006
I was skeptical while making this b/c it didn't look impressive - but it tastes so wonderful. If you use quick cooking wild rice, be sure to add extra stock to the final soup b/c the rice absorbs so much liquid. Fantastic with salad and buttered bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 2, 2006
I was not impressed with the flavor. Even after added carrots, parsley, sage, and LOTS of salt, it was nothing special.
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