I’m so glad you enjoyed it so much, Donna! 🙂
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Love this soup! ]]>
Thank you for suggesting almond or cashew milk. I did want avoid using dairy.
]]>This is my favorite soup; it competes with your Chili (made last night) and Chicken Tortilla Soup with my husband. I have successfully frozen this and defrosted it in the microwave and have had no real issues with the cream separating. Since the cream is the last ingredient added, another suggestion for those who want to freeze would be to freeze the soup BEFORE adding the cream and then add some after defrosting, while heating. That works well for me when I batch cook beef stew. I cook and freeze the meat and sauce/gravy and add freshly boiled carrots and potatoes and add it to the defrosted meat/gravy. ]]>
Hi Calista! You really only need 3-5 minutes. You just want to make sure the cream has time to warm up. 🙂
]]>how long is several minutes? I was thinking around half an hour but wasn’t too sure. I’m making this right now, it smells so good 😃 ]]>
Hi Debbie! There’s potential that the cream could separate out upon freezing. 🙁
]]>6 servings of approximately 1.5 cups each. 🙂
]]>Hi how many servings does this recipe make
]]>I’m so glad you enjoyed it so much, Lori! 🙂
]]>I made this tonight. a couple changes. I love celery leaves and since I only had the heart left it all went in. I had leftover roasted chicken. I removed the skin and crisped that up in my pot ( leaving the fat) then added the veges. I shredded my leftover chicken, but did not add it till I added the cream to warm it up. I didn’t have plain wild rice, but a mix, so used that. I like a little worcestershire. for serving laddie into bowl, sprinkled on crispy skin and fresh chopped parsley. I will make again. thanks for the inspiration. ]]>
I’m so glad you enjoyed the soup so much, Vicky! 🙂
]]>I have since remade this receipt multiple times! My grandkids gobble it up before any makes it to the freezer, but it does freeze well. Super easy and DELICIOUS 🙂 ]]>
I’m so glad you’ve enjoyed everything so much, Donna! 🙂
]]>If you use wild rice, it takes about an hour. Love the recipes on this page! They’re all amazing and easy! ]]>
Hi Jen! Yes, absolutely. It will be less creamy and have a bit less depth of flavor, but it will still be so good! You may also substitute almond milk or cashew milk for the cream, if you’re looking for a substitute. I hope that helps!
]]>Thanks for letting us know how it went for you, Krystal! Enjoy! 🥰
]]>In reply to Deborah.
Absolutely delicious! Unbeknowning to me I didn’t have chicken broth so I used turkey stock and I couldn’t tell any difference. I also substituted the heavy cream with evaporated milk (half the calories and the fat) and I think that anyone wanting to freeze the recipe should definitely do that as it will not separate when thawed and reheated. This soup went great paired with homemade cheddar bay biscuits. Thank you so much for sharing your wonderful recipe!
]]>So glad the video was helpful, Deborah! Enjoy the soup 😋
]]>This soup is absolutely delicious thank you for sharing. Also l loved the video very clear and concise. ]]>
It was FABULOUS!
Perfect for a chilly & rainy day!
The immersion blender tip was absolute Genius! ]]>
Hi Janet! I’m so glad you enjoy the videos so much! Unfortunately the tool doesn’t work here since I include metric ingredients. It isn’t capable of scaling both the standard and metric measurements accurately, otherwise I would love to use it. 🙁
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