Reviewed: Jan. 11, 2012

Excellent! I included carrots, omitted salt and used leftover kielbasa in place of chicken.

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5cents

Reviewed: Sep. 13, 2011

Loved it! Simple for my first time making it.

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tednstef

Reviewed: Aug. 11, 2011

I made this soup tonight and was not very pleased with the results. I followed the directions and the soup turned out VERY thick and it tasted like chicken and rice in gravy. I ended up adding some shredded cheese and sauted garlic to it to try and help it out but it only helped a little. Quite dissapointing.

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Mrs.Hambone

Reviewed: Jun. 9, 2011

this recipe is easy, but oooo,sooooo,good, could of ate the whole thing, wonderful taste,i use red onions, you HAVE TO COOK THIS!

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debbiedo

Reviewed: Jan. 4, 2011

This soup is awesome! I've made it twice and it comes out great. The second time it was more thick so next time I won't add the extra flour.

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jbaker

Reviewed: Nov. 12, 2010

So good and so easy!

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

Reviewed: Jun. 14, 2010

Reminds me of "Tastefully Simple's Creamy Wild Rice Soup"! I wanted to make it just a tad healthier so I made a couple adjustments. I used half brown rice and half wild rice and cooked them in broth. I added extra celery (diced) and added cooked carrots. Left out the butter and used 1 T. Olive Oil, worked great. This was one of the few recipes I found that called for milk instead of cream, but it was plenty creamy and thick. I used 2% but next time I'll try skim for even less fat.

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Mandy K.

Cooking Level: Intermediate

Reviewed: Jun. 9, 2010

We really liked this soup after we added some additional spices (curry, dry mustard and parsley) to boost the flavor. This is perfect for a cold winter’s eve when you need some comfort food.

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