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Very easy recipe to do. I first tried it with a wild goose breast that I had instead of chicken. If you like a wild game dinner soup...this is one to try. The second time I did this was right after Thanksgiving. I used leftover turkey. Wow!!!! it was great. Try this soup. My family is not a big soup eater but they will ask for this any day.

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Dan C. December 01, 2014

Very quick and easy to put together. Saut?ed chicken breasts (after a quick pulsing in the food processor) with garlic salt and pepper. Added minced garlic and liquid smoke during the simmer stage to enhance the smokey bacon flavor since I did not have enough bacon. Used Madeira wine in place of the sherry. The flavors together were truly wonderful!

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Chef Annie Z December 26, 2012

This soup is delicious! Thanks for sharing.

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Mrs_Rodz January 14, 2011

Made this without sherry (and added a couple of carrots), and it was terrific! Thick, warm and comforting - a perfect soup for a cold winter's day. Thanks for a terrific recipe!

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ajm's mom January 05, 2011

I made this without the sherry, and it still turned out delicious. Perfect cold-weather comfort food!

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JoyfulGirl November 20, 2010

Very good. My whole family liked it. I didn't have dry sherry so I substituted cooking wine. The soup was very thick. Next time I will probably thin with milk to make it go further. We didn't have any left over to freeze. I will make again on a cool day.

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chrissyc2002 September 12, 2010

Made it as written and it was very good. Doubled and froze the extra and it reheats well. Thanks for a great recipe!

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mommypam3 February 17, 2010

Great soup! I served it with fresh baked bread and salad. I only got about 4 servings out of it though. The bacon really makes this soup...

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SashasMommy January 24, 2010

This made an excellent, warming meal served with a green salad and crusty bread. I had leftover turkey from Thanksgiving and that was used in place of the chicken and as Chef Jean Louise, Mirin for the sherry.

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PaulaG November 29, 2009

This soup was really excellent. I added a pint of fresh, shelled black-eyed peas, because I needed to do something with them, and substituted mirin for the sherry, because that's all I had on hand. Otherwise, I prepared as written, and it turned out fabulously. I had the leftovers for lunch the next day, adding a little water just before microwaving, and it was just as good as the night before.

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Chef Jean Louise October 15, 2009
North Woods Chicken and Wild Rice Soup - OAMC