4 Reviews

This was delicious. It is definitely restaurant quality. I put onion in food processor since I have picky eaters. (All steps can be done in one pot except for cooking the rice). In a big soup pot I then sauteed chicken (no cornstarch) and when almost done I added all the rest of the veggies (I added red bell pepper, squash, and asparagus) with minced garlic and red pepper flakes. When veggies were just starting to get soft I added oat flour to thicken. Then added milk and chicken broth and seasoned with salt added rice in at the end. The rosemary and sage in this are so good. I cannot wait to try it tomorrow if there is any left. Very easy recipe, sophisticated taste, and a great way to get rid of veggies in the fridge. Thank you for sharing this it is going in the recipe rotation.

2 people found this helpful. Was it helpful to you? [Yes] [No]
mari79 October 11, 2011

Delicious and extremely hearty! I was tempted to add more broth, but it worked fine without it. (I prefer thicker soups). I made one change. I used already cooked leftover chicken breast meat, and added at the end with the cooked rice, bringing it up to heat. Loved the sage and rosemary ( I used fresh). Thanks for a great bowl of soup on what turned out to be a really nasty day for May!

2 people found this helpful. Was it helpful to you? [Yes] [No]
Mikekey May 19, 2010

This is definitely a make again recipe! I did need to add more broth, or it would have been a casserole instead of a soup! :) I really loved this, can't recommend it enough. Thanks for sharing!

1 person found this helpful. Was it helpful to you? [Yes] [No]
breezermom May 18, 2010

WOW - first, let me say that I will be making this again! After starting the recipe, I realized that this was going to be a little more involved than I had thought and makes a whole lot of dirty dishes. I started the prep work and cooking the rest at the same time that I put the rice on and the rice was done before I needed it. Since I had the rice in my medium saucepan, I had to use a large pot to boil the chicken - so I needed to use double the broth to have enough broth to cover the bottom of the pot (next time I would use a third can). Since, I now had my medium and large pots in use and needed another to saute the onion that was big enough to hold the onions (I used 1 medium), flour and milk, I decided to use the microwave to do the job because I simply don't have enough pans of the same size. Anyhow, I chopped the onions and put them in a pyrex bowl with 1T butter and nuked until they were transparent, then added flour and milk - no problem. Finally, the first bite - and it was just terrific - it is most certainly restaurant worthy. The soup is very flavorful and really thick and creamy (which is why I'd add that 3rd can of broth). I didn't think it needed the rosemary, but the sage was a nice addition. Sorry to be so long winded, but I plan to make this again and wanted to remember my steps. This is going in my favorites folder for the year!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Brooke the Cook in WI February 05, 2010
Cream of Chicken & Wild Rice Soup