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Burchie January 1, 2022
A favorite in our house! Bursting with flavor - perfect for a cold autumn/winter meal.
DELIHLE July 12, 2020
Delicious! We were a little worried about the cream cheese, but that is what actually makes the soup so good. We didn't have a lemon to add. Still, the taste was amazing! We used portobello mushrooms. I think the recipe could easily be modified to make a nice clam chowder by switching the rice for small cubed potatoes and clams for the mushrooms. I never thought of using cream cheese in a soup. Thanks for the recipe!
Magikastle October 3, 2015
Pure heaven!! Brothy yet creamy. Like summer moving in to fall...a perfect autumn soup! I used the crisped chicken skin from the rotisserie chicken as a little topper at the end. Also put about a half of a lemon worth of zest to really pop the lemon flavor. This soup is masterful.
kimberly August 3, 2015
this recipe sounds enticing, but the cream cheese makes me a little nervous (especially because of the quantity!). what kind of flavor does it add to the soup? and could i simply add less cream cheese?
Burchie October 21, 2015
The first I made this I did the full 12 oz of cream cheese. The second time I reduced it to 8 oz and it was slightly less creamy but had the same delicious flavor. I am sure you can reduce the amount you add by even more - it will probably be a little more brothy.
Tana April 23, 2015
Made this tonight... Loved it!!! My husband even enjoyed it!! (That is a challenge at times with soups!!) Thank you Sarah for this wonderful recipe!!
Melisa A. April 15, 2015
Love this! Any suggestions for translating this in to a vegetarian recipe? (Vegetarian all veggies, no tofu/soy)
sarah K. April 15, 2015
You can just omit the chicken (I often make it without it, it tastes great with just the veggies) and then substitute vegetable stock for chicken. It will taste delicious! :)
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