A very filling chicken, vegetable and rice soup. You can use poached or even leftover roast chicken for this soup.
I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour, they got pretty soft. Also, be careful when you put the soup in the blender - because it is so hot, it flares up when you run the blender. Leave plenty of room for steam to escape - it might be safer to blend it in two batches of 1 cup each, unless your blender pitcher is larger than normal. - 24 Apr 2001 (Review from Allrecipes USA and Canada)
This was pretty good. It had a great texture, I mean, it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it, so I thickened it with some milk and flour. It got pretty thick that way, and I still added the cream. It was smooth, and just thick enough. I would even say it was silky, lol. I added two garlic cloves, and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere. - 10 Nov 2006 (Review from Allrecipes USA and Canada)
This was extremely good! I added a bit extra chicken (3 boneless skinless breasts, pan fried in butter). I also used a 3 rice blend, because that's what I could find in the store - I think it was wild, regular, and red rice. It didn't have to cook as long as the directions stated. It was SO good! Next time, I'm not going to bother pureeing it, because it was just fine without that step, and that way I won't have to clean the darn food processor! - 10 Jan 2006 (Review from Allrecipes USA and Canada)