Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

cheesy chicken & wild rice soup-annette's

(1 rating)
greeneyez avatar
Recipe by
Annette W.
@greeneyez
Lincoln, NE

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.

►
(1 rating)
yield serving(s)
prep time 15 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For cheesy chicken & wild rice soup-annette's

  • 2 c
    cooked cubed chicken breast
  • 1 lb
    bacon fried and crumbled
  • 1 pkg
    mushrooms and stems chopped
  • 3-4 Tbsp
    bacon grease
  • 1 c
    wild rice
  • 2 c
    water
  • 1 lb
    velveeta
  • 3/4 c
    carrots, cubed the size of corn
  • 3/4 c
    frozen corn
  • 1/2 c
    celery, chopped
  • 1 md
    onion, chopped
  • 1 qt
    milk
  • 1 can
    cream of potato soup
  • 1 can
    cream of celery soup
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • salt and pepper to taste

How To Make cheesy chicken & wild rice soup-annette's

  • 1
    Boil the wild rice in 2 cups of water or according to package directions until rice is done.
  • 2
    Chop bacon while still frozen then fry until crisp and drain on a paper towel.
  • 3
    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.
  • 4
    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!
  • 5
    ****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.****
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT