DELICIOUS! I added a dash of cayenne for some heat, but otherwise followed the recipe. I used homemade stock, and this soup was really wonderful. Thank you so much! I'll make it often.
This soup was WONDERFUL! I double the recipe and pretty much followed it, except used a can of evaporated milk in place of the half and half, my family gobbled it up! I love how EASY it is to make too!
This soup really hit the spot! Best soup I've ever made. I tweaked the recipe just a tad to suit our tastes. I added two cloves of garlic, minced, doubled the thyme, used a full four cups of homemade stock, and added 1/2 teaspoon Himalayan salt (my stock didn't have any salt) after the wild rice had thoroughly cooked. I took another reviewer's advice and used broth from the soup, instead of half and half, to thicken the butter/flour mixture, and then added the half and half after reducing the heat. In my experience, getting a soup to thicken requires bringing it to a boil, and I didn't want to do that with dairy. Next time, I'll do one better, and reserve that extra 1/2 cup of broth I added initially for this purpose. Anyway, I LOVED this absolutely DELICIOUS soup! It reheated wonderfully, and as I said before, really hit the spot. Served with homemade biscuits... YUMMY! Thank you so much for sharing! I will be making this often!
Great soup. I didn't have the time for wild rice to cook, so I just used normal brown rice. I also didn't have half and half, so I used half cream cheese (4 oz.) and half milk. Sprinkled on some black pepper, too. It was very good!
Made this soup many times, its a fabulous Sunday afternoon soup. Easy to make and delicious!
This was the BEST Creamy Chicken Wild Rice Soup I think I've ever had. Which says a lot considering I order this whenever I see it on any menu! I made a few modifications to my liking, here they are: I used fresh thyme instead of dried, I cooked the wild rice first (about 2 cups cooked). Added a little extra celery, and I chop all my vegees into tiny little squares. I did use the same amount of chicken broth to cook my vegees in, and I cooked them on med-high for about an hour until the vegetables were soft. This cooks the fluids down quite a bit, so I added about 3.5 more cups of water (and bullion proportionately), doubled the butter and flour since I added more water. I like this salty so I added sea salt, and pepper to taste. I'm so so happy I found this recipe! Now I don't have to order it out all the time!
Delicious! I doubled the recipe and made just a couple of changes. I didn't measure the onions or the carrots. I used 2 small onions and 4 long thin carrots. I also didn't use celery, it's a personal preference. I also added decided to double the thyme after tasting the soup, again a preference. I have never made a cream of soup and was thrilled with the results. For those whose soup was not thick, I waited for the butter, flour, and half and half mixture to come to a boil and then cooked it for the minute mentioned in the recipe. Nest time I would consider adding mushrooms, but the soup is very good as is! Thanks for a great recipe.
Amazing! I can't wait to make this for my mom, who grew up in Duluth, MN. I know she'll absolutely love it too!
Would highly recommend this recipe. I also used evaporated milk in place of the cream. I changed the servings to 6 for 3 and had no leftovers. Would definitely double next time!
This really is an easy recipe. You do need to melt the butter and cook off the flour in a separate pan. The recipe doesn't actually say that, but if you haven't done it before, you might not and end up with a floury taste...I added 1 cup of sliced mushrooms and 1 tsp of minced garlic when I cooked up the chicken. A 'go to' recipe for sure!!