11 Reviews
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Kelly on 3.7.2012
This soup is delicious! I’m eating my third bowl! I ran out of half and half, so I used whipping cream, which created the most heavenly soup ever!
Very Culinary on 4.14.2011
Quick prep, simple, tons of flavor. Loved it. I used up some left over roasted chicken I had, instead of the raw chicken it called for, eliminated the celery (only because I don’t like it) and also left out the flour – just mixed the half and half directly into the soup. Thickened nicely. Great recipe. Will make again and again.
kirstenh on 4.7.2011
This fantastic creamy and smooth soup was the perfect way to warm up on a rainy day. I improvised and used Uncle Ben’s Express mushroom rice and a separate small packet of wild rice. Some white pepper and garlic powder went a long way in giving it a delicious and savory flavor.
Kimberly on 3.8.2011
This soup is delicious. I love the wild rice rather than the noodles, which are part of traditional chicken noodle soup that I don’t particularly love.
So amazing it’s going into our soup rotation! And, it’s super easy to make, especially if you do all the chopping before hand.
mindada on 2.24.2011
This was very good! I used the fat-free 1/2 1/2. I didn’t find that it needed any additional seasoning. I used cooked chicken breast, and added at the same time as the rice. Thanks!
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gardengal79 on 3.30.2011
Super good. Took a shortcut and used chopped rotisserie chicken. Thanks for this one!
okiemama on 3.10.2011
Made it again this week. When I don’t have it around for leftovers, I crave it. Seriously delicious.
Kimberly on 3.8.2011
Thanks for this recipe! It’s so delicious that I’m writing it down and it’s made its way into my recipe box with all my family recipes!
capewav on 2.6.2011
The second time I made this (not too long after the first!) I added mushrooms to the vegetables. MMMMuuwwaaaa!
Kaitlin on 2.1.2011
I loved this recipe. We made 6 different soups one day and canned them, and this was by far my favorite of them all. We cooked it as directed, and then put it in mason jars in the pressure canner, and I was able to store the jars at room temperature in my pantry for a month before I finished my last jar, even with the chicken. Canned homemade sure beats campbell’s, thanks for a great recipe!