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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.

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mums the word February 06, 2014

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!!!!

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Chef Angie S. March 21, 2010

Made it exactly as directed but doubled the recipe - the flavor is wonderful. Very silky creamy broth. Thanks so much for sharing.

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johamato1852 November 07, 2009

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.

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CindiJ January 26, 2009
Outstanding Chicken and Wild Rice Soup