Cheese and Chicken Wild Rice Soup Recipe

Simple ingredients for a decadent soup. Serve with a green salad and some salty crackers.
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  • 1 whole chicken
  • 1 cup uncooked wild rice
  • 1 onion, finely chopped (large)
  • 4 cans cream of potato soup
  • 1 pound sliced mushrooms
  • 1 tablespoon margarine or butter
  • 2 quarts milk
  • 2 pounds Velveeta cheese
Prepare wild rice according to package directions, set aside.

In a large soup pot, cover chicken with water & boil until done. Remove chicken from pot. Once the chicken has cooled, remove the meat & set aside. Make sure all bones & skin are removed from the remaining broth. Strain if necessary. This should leave you with about a 1/3 of a pot of chicken broth for the base of your soup.

In a skillet, saute onions in margarine until tender. Turn the soup pot to medium heat & add onions to chicken broth. Add mushrooms, potato soup, and milk to soup pot. Stir until smooth. When the mixture is hot, but not boiling, add cheese in chunks to speed melting. Stir frequently. Do not allow soup to boil or cheese will stick to the bottom of the pot. Once the cheese has melted, add the wild rice & chicken. Stir to combine. Once the soup is warm, it is ready to serve & enjoy. (if the soup is thicker than you like, you can add some water.)

Garnish with crumbled bacon, if desired.

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