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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