Comments on: Chicken-Wild Rice Soup

By: stepheniegwen

stepheniegwen — Tue, 20 Jul 2010 16:28:06 +0000

This was so delicious. Great, creamy texture and so much flavor. Thank you!

By: Valerie {mayday81}

Valerie {mayday81} — Fri, 31 Jul 2009 13:44:58 +0000

One extra thought — the recipe doesn’t state how long to cook after adding back in the prepped ingredients…just until “thickened and heated through.” The real test for me was tender rice. I simmered my soup for about 20 minutes before the rice wasn’t crunchy; it had bite still, but wasn’t mushy.

By: Valerie {mayday81}

Valerie {mayday81} — Fri, 31 Jul 2009 13:27:45 +0000

Wonderful! I’ve been searching for a simple, creamy wild rice soup since I tasted one from a mix at a “home demonstration party”. I didn’t want to buy something that you reconstitute, and so began the hunt. THIS is a keeper! I used half ‘n half and skipped the wine. I increased the onion and celery by half again, and sauted in olive oil. Uncle Ben’s has “original” flavored wild rice, but the gem I used was “Roasted Chicken & Herbs.” What a difference! The seasonings were spot on, and delicious. Thank you for this excellent recipe!

By: nebraskalisa

nebraskalisa — Wed, 29 Jul 2009 17:26:53 +0000

this is an absolutely fantastic recipe. loved the flavor. I actually added slivered almonds and baby spinach. Enjoy this with crusty bread from Panera.