Creamy Chicken and Wild Rice Soup

I'm giving this a thumbs-up, with the caveat that when you make it you'll need to dial up the seasonings. It was a little bland; however, that can be remedied. I'm going to make it again but at least double (maybe more) the seasonings. Here are the alterations I made this time around: -- I added sliced mushrooms - roughly 6-7 oz baby bellas. -- I added a bay leaf (next time I'll add 2) -- I added black pepper -- I used a combination of leftover chicken and leftover turkey. It worked out fine. Next time, I'll double the garlic and all the herbs (maybe more than double the herbs)

It's eatable. Lacking flavor.

cooked the rice in the broth and used rotisserie chicken. it was good but a little bland despite the extra flavour from the oregano seasoned meat

Loved it, as did my fiancee. Also added in some corn before serving and topped with a sprinkle of Cheddar jack cheese!

Creamy and delicious! I substituted the milk for just 1 cup of heavy cream.

Couldn't believe how thick it was and the Flavor was amazing

I used 1 tsp of poultry seasoning instead of the individual herbs, adjusted to taste after cooking; all wild rice, boneless skinless chicken thighs, and evaporated milk for creaminess.

Lots of prep, but totally worth it. I doubled the servings to 10 to ensure I could bring some to work.

Easy to make and delicious. Great to batch cook

Very good! Only had jasmine rice on hand so it doesn't look very pretty but it's good still.

I had a whole chicken so I boiled it with all the veggie scraps I had been saving up in a gallon ziplock bag (stored in the freezer until ready) I used the homemade stock from that to cook the rice and use in this soup. I also only used heavy cream and no milk. It came out so thick and rich and delicious! My 1yr old ate so much she almost fell asleep at the table. My husband said it was really good and he normally doesn’t like soup because he says it doesn’t feel like a meal. But he finished his bowl and said he felt so full!

Perfectly creamy and portion but had to add more seasoning

Delicious. I added some lemon juice at the end and it was a great call

This was wonderful and full of flavor! I made a few modifications: I used 2c of instant rice for more filler and added it directly to the pot with the broth. I did not make a roux. Instead, I swapped out the milk for heavy cream and it came out the consistency of porridge. I ended up adding an extra cup of broth at the end to thin it out a bit.

Wonderful warm-in-the-tummy meal

I didn't have lemon, but it would be really good with it.

We love it! If we have some on hand we'll toss in some spinach or kale at the end. This is one of our go to recipes to use up the last pickings from a whole chicken.

Definitely add more seasoning. I boiled the chicken before for more chicken broth

I love it! This is one of my go-to meals when it starts to get cold outside. It is filling and packed full of flavor.

Love it! I think next time I'll add some mushrooms. Can't wait to eat this on colder days.

I added zucchini and used drumsticks and it turned out AMAZING. It’s been highly requested since making and will definitely be a staple during the cold months.

Soup was delicious! Not hard to make but a little time consuming when you compare to a pressure cooker soup recipe. I used 1 cup of rice and 1 1/2lbs of chicken since I like a little more substance to my soup. Tried using frozen chicken breasts since I forgot to take it out of the freezer. Chicken was cooked to temp in 15 minutes.

Now that's some scrumptious soup. I used Better than Bouillon instead of broth. I used oregano instead of marjoram, all herbs dried instead of sage which I used fresh. I needed two garlic cloves for 1.5tsps minced. "It might be my favorite thing that you've made so far." —Mom

I didn't have any carrots, used peas and asparagus instead. Didn't have can breast, and used thighs. It was amazing and adaptable.

Definitely going to make this again Tastes wonderful

DELICIOUS! Easy to adapt. We always double and freeze!

Modifications: Doubled recipe (made 10-12 servings) Used 6 cups chicken broth + 1 quart half & half. Added 1 cup chopped mushrooms. Omitted flour. Could've used more herbs.

I've made this 3 times now and it is so good! Rich and creamy. I put a little extra wild rice in mine.

YUM!

I did add more garlic but this was super yummy, and even better the next night!

Yeah, this was great! Super filling and easy to make! Doubled the recipe but didn't have enough chicken stock so we used water and it still turned out fantastic. Going to look into using something other than butter next time because 12tbsp of butter for the thickener seemed pretty excessive lol. Will also add WAY more veggies next time. Overall, very solid soup that pairs well with a loaf of homemade bread.

Seasoned after cooking since rice had seasoning packet in it. Salt pepper onion powder and herbs de province

Added 2 cups cooked rice because of my family needs. Also did cornstarch and milk for gluten free. So good!

Absolutely loved it!! Will be making again

I made it in my Instant Pot. I used the same measurements just sautéed the veg for a few minutes added the chicken, seasonings and broth and pressure cooked for 15 minutes. While that was cooking I made the Uncle Ben's wild rice according to the box directions. I did a natural release on the instant pot and shredded the chicken. After the rice was finished cooking I added to the IP and made the roux mix and stirred it in to thicken the soup. I also added 1 tsp of dry sherry, I like the flavor it adds to a cream soup.

Nice warming soup recipe for a chilly day. Doubled the recipe except for the béchamel to try and make a little healthier. Put a few dashes of habanero hot sauce in each bowl for a little kick.