Best Cheesy Chicken Wild Rice Soup Recipes
CHEESY CHICKEN & WILD RICE SOUP
Make and share this Cheesy Chicken & Wild Rice Soup recipe from Food.com.
Provided by HWOBBS25
Categories < 30 Mins
Time 30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
- Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
- Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
- Heat on medium until cheese is melted and everything is blended.
- Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
- Turn to low and let simmer for a while, stirring frequently.
Nutrition Facts : Calories 643, Fat 26.3, SaturatedFat 9.5, Cholesterol 71.4, Sodium 1127.2, Carbohydrate 75.1, Fiber 5.7, Sugar 4.6, Protein 28.2
CHEESY CHICKEN & WILD RICE SOUP-ANNETTE'S
One of my favorite soups in the world is Famous Dave's Chicken and Wild Rice. One day I was craving it and started looking in the pantry. I decided I wanted to recreate it with a whole new twist. There's isn't cheesy but I LOVE cheese and I needed something to take to a potluck. I also love anything I can make in a Crock Pot because of my disabilities. It's so much easier to prep it, throw it in, put on the lid and let it go, then standing at the stove for several hours. Anyway, this was a huge hit with family and friends. Recipe is my own.
Provided by Annette W. @greeneyez
Categories Chicken
Number Of Ingredients 17
Steps:
- Boil the wild rice in 2 cups of water or according to package directions until rice is done.
- Chop bacon while still frozen then fry until crisp and drain on a paper towel.
- Use enough of the bacon grease to lightly saute carrots, onions, celery and mushrooms. I start cooking them in this order as the carrots take a little longer to caramelize slightly. Do not saute too long, only enough to take the crunch out of the veggies slightly and add some color and flavor.
- Mix all of the ingredients in a 6 quart Crock Pot. Cook on high for 30-60 minutes until cheese melts, stir well to mix again. Turn to low for at least 2-3 hours until soup reaches the desired temperature to serve. Enjoy!
- ****This can be made on the stove top but obviously because of the cheese and milk you have to watch it to make sure it doesn't scald or burn. Cook at a low heat once you've gotten the cheese to melt and stir often.****
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