Cheesy Chicken & Corn Wild Rice Soup

Natalie Yarbrough, Edina, MN
2014 wild rice recipe contest finalist

    1/4 cup diced onion
    2 cans (4.5 oz each) Green Giant® Sliced Mushrooms
    2 tbsp canola oil
    1 tbsp butter with canola oil
    1/2 cup flour
    1 tsp garlic salt
    4 cups chicken stock
    1 can (10.75 oz) cream of chicken soup
    1 pkg (9 oz) frozen Green Giant® Steamers Niblets® Corn,
    prepared as directed on pkg
    1 pkg (9 oz) frozen Green Giant® Steamers Baby Sweet Peas, prepared as directed on pkg
    3/4 lb (½ of 24 oz pkg) Gold'n Plump® Seasoned Boneless Skinless Chicken Breast Fillets - Butter and Herb, cooked, shredded
    2 cups cooked wild rice
    2 cups heavy cream
    1 tsp salt
    2 cups Sargento® Fine Cut Shredded Sharp Cheddar Cheese

In large saucepan, saute onion and mushrooms in oil. Stir in butter until melted. Add flour and garlic salt, stirring until bubbly; gradually whisk in stock. Stir in cream of chicken soup; bring to a boil. Stir in corn, peas, chicken, and wild rice. Reduce heat and cover; simmer 15 minutes. Add remaining ingredients, stirring until cheese melts.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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