Cheesy Chicken & Corn Wild Rice Soup

Natalie Yarbrough, Edina, MN
2014 Wild Rice Recipe Contest Finalist

¼ cup diced onion
2 cans (4.5 oz each) sliced mushrooms
2 tbsp canola oil
1 tbsp butter with canola oil
½ cup flour
1 tsp garlic salt
4 cups chicken stock
1 can (10.75 oz) cream of chicken soup
1 pkg (9 oz) frozen corn, thawed
1 pkg (9 oz) frozen baby sweet peas, thawed
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 finely shredded sharp cheddar cheese

In large saucepan, sauté 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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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