This was a delicious and comforting soup on a cold and blustery day. Like the other reviewers, I also made a few changes. I had some cooked shredded chicken and some steamed brown rice left over. I made some wild rice separately and added it. I followed along the recipe for the onion/carrot/celery/garlic and added only frozen corn. Since Ravensyes (Verna) told me the rice mix was seasoned with cumin and coriander, I added about 2 tsp of each spice to my sauteed vegetables just prior to adding the chicken and water. I made my roux with olive oil (instead of butter) and flour and then added some water to make it into a gravy. I added that to the soup, and then to make it creamy I added a can of coconut milk. In this way, my soup had no dairy ingredients. We liked this soup a lot, and I will probably make it again soon. Thanks, Ravenseyes!
This was really yummy! I made about 1/3 of the recipe. I had some chicken already cooked, so I cooked up the onions, garlic and carrots with some canola oil. I then added in 4 cups chicken broth, pepper and a bay leaf. I didnt add the salt with enough salt from the seasoned rice. I added 1 cup frozen corn and no creamed corn (personal preference). I cooked it for 20 minutes and then added in 1/2 c fat free half and half with 1 T cornstarch (that had been mixed together). It came out like a stew but was very tasty. :) Thanks, Ravenseyes!
This was simple and straight-forward to make, and tasted yummy! I did end up using about 8 cups of chicken broth instead of 8 of the cups of water to add a little more flavor. I used a lundberg brown and wild rice blend that I had on hand (and cooked it longer to account for the brown rice) and i used real half and half. Oh, and I used half a chicken, bone in and skin on. I would have liked the soup to end up a little thicker than mine did, and I didn't love the corn in it, but overall I give it high marks. Definitely worth repeating.