Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
I loved it! The only change I made, I used fresh veggies instead of can. It takes a little longer to cook but I thought it was worth it. Overall very simple dish to make!
My husband isn't too fond of rice in any form except for rice pudding. I was lucky to get a bowl of this wonderful soup - before he finished all of it. I'll be making it again - as we enjoy so...
I made a few adjustments to make it healthier and lower in calories for me. I used one whole onion, threw in a bit of fresh minced garlic, fresh grated carrot instead of canned, poached/shredde...
This soup was very flavorful. Mine was kind of thick so I needed to add extra chicken broth. Also used fresh carrots instead of canned which I sauteed along with the onions and celery -- plus ...
I made this soup for a releif society retrete, and it was a big hit!!! I will definitely make it again !!!
This is a FANTASTIC soup! So creamy and delicious!! I used some leftover shredded chicken I had did everything exact! This is a must try for everyone...thanks!!
This recipe needed more spices for me. Also, 10 minutes wasn't a long enough saute for me, and lastly, I don't think the recipe means you to cook 1 cup of wild rice and add it -- I think it mean...
Good, but I think I would like a little more spice :) I didn't have chipotle powder, so I used a little canned chipotle in adobo and a pinch of jalapeno powder. I also used fresh carrots in pla...