Cheesy Chicken and Wild Rice Soup: Quick, Easy, and Delish!
If you’ve spent some time in the food section of What A Good Day then you know that I love soup recipes! Whenever I find a good one that only has only a few ingredients and is quick, easy and delicious, it is a good day! This cheesy chicken and wild rice soup recipe came to me years ago through a dear coworker, Jane, when we had a school-wide “Souper Lunch!” I have made it many, many times since then. It’s wonderful for any ordinary cool day but it is also one that would be great to serve as your soup selection for a full course dinner.
Cheesy Chicken and Wild Rice Ingredients
- 1/2 onion, chopped
- carrots, finely grated (I run mine through my electric chopper/grinder pictured below and they are perfect!)
- canned white meat chicken
- chicken broth
- Uncle Ben’s Long Grain & Wild Rice – Fast Cook type
- can of cream of chicken soup
- Velveeta Cheese
Helpful Notes
- When I sauté the carrots and onions I put in a little broth to keep them from getting dry. It helps them soften up too.
- I like to have a little chicken broth in reserve in case the soup gets too thick.
- Be sure to watch your carrots and onions so that they don’t scorch while sautéing.
- Heat the soup on low for the cheese to melt and keep on low so that it doesn’t stick or burn to the bottom of the pot.
- I would not try to cook this in a crock pot but you could make it then put in in a crock pot to keep warm.
- It is great the next day for leftovers but I would not freeze this soup since it contains cheese.
- Do serve this with French bread or rolls. It is a must!
Cheesy Chicken and Wild Rice Soup
Ingredients
- 1/2 medium onion chopped small
- 1 cup carrots finely chopped or grated
- 1 large can white meat chicken drained and mashed up to separate
- 40+ oz chicken broth
- 1 box Uncle Ben's Long Grain & Wild Rice (Fast Cook) If using, regular Uncle Ben's Wild Rice add time for the rice to cook.
- 1 can cream of chicken soup
- 8 oz Velveeta Cheese cut into cubes
Instructions
- Prep the onions, carrots, chicken and cheese.
- In a medium soup pot put in a small amount of oil or butter and sauté the carrots first for about 5 minutes.
- Add the chopped onions and continue to sauté them until they are transparent and carrots are softened.
- Add in chicken that has been drained and mashed up in a bowl to separate.
- Add chicken broth, and the package of Uncle Ben's Fast Cook Long Grain and Wild Rice along with the included seasoning packet. Bring to a boil.
- Reduce heat and simmer 12-15 minutes.
- Add cream of chicken soup and cheese - be sure to add the cheese right before serving so that the soup doesn't stick to the pot. Heat until the cheese has melted and mixed well.
- The soup will thicken as it sits and cools. Add extra chicken broth or some water if the soup becomes too thick.
- Serve immediately with some French bread or rolls. Enjoy!
More Soup For You!
I hope you will enjoy this soup as much as I do. If you want some other great soup recipes for the cool or cold weather then check these out!
Santa Fe Soup: You Want This Flavorful Tex-Mex Recipe!
Homemade Chicken and Rice Soup!
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Happy cooking!
Karen
I am definitely going to try this soup. It looks amazing!! Thank y’all for all the great recipes. I enjoy your blog❤️
You should try this one! It really is so good!
I made this to have after my husband’s ankle surgery Monday and it was perfect!
Thank you for posting!
I am so glad you liked it! It is one of my favorites! Prayers for a speedy recovery for your husband!