Recipe: Queso Chicken Wild Rice Soup

Our family loves soup and we make it all the time in the winter months! I rarely follow recipes so it’s different every time but I wrote down how I made this soup and then got the approval of the official Thompson test team. Some got third bowls, so three thumbs up! I used what I had on hand at the moment but this would also be great with carrots, celery and mushrooms or with jalapenos or also made as a broccoli cheddar soup. Or corn to make it into a corn chowder. Using homemade bone broth is what takes this to the next level but you could use some from the store if that’s what you have. This ended up making approximately 6 qts of soup and fed our family for 2 meals.

Ingredients

  • 1 Stick of Butter

  • 1 Onion, Diced

  • 2 Garlic Cloves, Minced

  • 1 Bag (28 oz) Frozen Southern Style Potatoes with Onions and Peppers

  • 8 cups Chicken Bone Broth

  • 5 cups Whole Milk

  • 1 cup Flour

  • 1 tbsp Salt (if your broth isn’t salted already)

  • 4 cups Cubed Chicken, already cooked

  • 4 cups Shredded Cheese (I used sharp white cheddar)

  • 2 cups Wild Rice, already cooked (this is less than a cup uncooked)

  • 1/4 tsp Cayenne Pepper

  • Black Pepper to taste

Method

  1. Cook the wild rice per directions in a separate pot

  2. In an 8 qt pot melt butter and soften onions and garlic in it.

  3. Add bag of potatoes, still frozen.

  4. Add chicken broth and bring to a simmer

  5. In a separate bowl, whisk flour into cold milk.

  6. Add milk/flour to soup when potatoes are soft.

  7. Add salt, chicken, cheese, rice, cayenne pepper and black pepper and heat until gently simmering. Delicious served with sourdough bread with a Great Deal of Butter!