Must Love Cheese! Chicken & Wild Rice Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is one of the best tasting soups I ever had but it isn't for everyone. If you are one of those people who likes cheese on their cheese then this recipe is for you. ;) Ingredients:
5 -6 chicken tenderloins, bite sized pieces |
1 (6 ounce) box uncle ben's wild rice |
1 (15 ounce) can campbell's chicken broth |
1 (15 ounce) can water |
1/2-1 teaspoon salt |
1/2-1 teaspoon black pepper |
1 cup half-and-half cream |
4 -6 ounces velveeta cheese, cut into cubes |
1/2 cup shredded sharp cheddar cheese |
2 tablespoons cornstarch |
Directions:
1. Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
2. Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
3. Note: If using quick cooking rice the time will be lowered to 10 minutes.
4. Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
5. Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.
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