Tuesday, December 22, 2009

Recipe Spotlight: Cheesy Chicken and Wild Rice Soup

Every December my mom's family in Iowa gets together for a lovely Christmas feast, complete with caroling, presents and celebrating the new year. And every year the casually delicious spread is the same- sandwiches, salads, dips, jellos, punch and... Cheesy Chicken and Wild Rice soup! This soup is the highlight of the feast, and my mother and grandmother often make three large crockpots full. We love it! It is so easy to make, and incredibly delicious, with a creamy smooth texture and rich flavor. No, it isn't health food, but hey, it's the holidays!

Cheesy Chicken and Wild Rice Soup
Creamy, cheesy and mmm mmm good! 
Serves 6

1 qt. half and half
2 cans cream of mushroom soup
1 onion, diced
2 c. cooked chicken breast
3 c. cooked wild rice
2 c. shredded carrots
1 c. sliced fresh mushrooms
1.5 lb. Velveeta cheese, cubed

Mix ingredients together and put in crockpot. Cook on low heat for 3.5 - 4 hours.

Reduced fat variation: Use 2% milk instead of half and half, reduced fat cream of mushroom soup, and reduced fat Velveeta cheese.

1 comment:

  1. This was my absolute FAVORITE! I am going to make it this week ;o)