Cheesy Chicken Wild Rice Soup Annettes Recipes

Steps:

• Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.

Steps:

• In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

Steps:

• Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
• Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
• Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
• Heat on medium until cheese is melted and everything is blended.
• Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
• Turn to low and let simmer for a while, stirring frequently.

Steps:

• In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.

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.****

Steps:

• In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through.

Steps:

• 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.
• 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.
• Note: If using quick cooking rice the time will be lowered to 10 minutes.
• 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.
• 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.