- Most Helpful
- Highest Rating
Oddly, I found that this soup didn't have much flavour. After simmering the chicken for a good hour, I removed it from the bones and continued on with the recipe. I found that the broth didn't have any flavour so I had to add some chicken bouillon (a good tablespoon) plus salt and pepper. My soup looks just like the photos. I am hoping the flavours will blend overnight as sometimes soup tastes much better the next day. Thanks for the recipe.
This is such yummy soup! I'm making it for dinner tonight and the smell is wonderful. I made some substitutions, used up my frozen chicken broth and used 5 chicken breasts instead. My broth was already seasoned, so I just omited the garlic salt and onion salt and used 1/2 the amount for garlic powder and onion powder. Same for the dried spices. And I omited the peas and corn (didn't have those on hand). But this is a keeper! Thanks for posting!!!!
Made it exactly as directed but doubled the recipe - the flavor is wonderful. Very silky creamy broth. Thanks so much for sharing.
WOW - very flavorful soup! I made using boneless/skinless breasts as that is what I had on hand. I was leery of the peas (never had that in chicken & wild rice soup before) but they really added a nice punch of flavor. DH loved this soup. Served with dinner rolls and a large salad. I will make this again for sure! Made this for January 2009 Belly Warmers: Soups And Stews.