Chicken and Wild Rice Soup

  • pamsy10 Posted: 02/25/09
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    Wonderful soup! I added a little cornstarch with cold water to thicken a little more. I also added peas and carrots. I served it with a cucumber salad, rolls, and the family loved it! By the way I think it is assinine to rate a recipe without trying it. What gives with that??

  • Melrw80 Posted: 02/20/10
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    It was absolutely delicious. It was creamy and full of flavor. I added mushrooms, and put in some mozzarella cheese. I would make this again and my husband agrees.

  • Kendalyn Posted: 11/08/08
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    This is a good recipe that's very easy and works well for leftovers. Great weeknight meal.

  • kygirl Posted: 02/03/09
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    Wonderful dish, now my husband's favorite. Making it tonight (2nd time in one week).

  • MplsErin Posted: 12/01/08
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    Made recipe as indicated. Brought to church for Thanksgiving eve service potluck and got rave reviews. Wish there had been leftovers. Will definately make again.

  • 78jessica Posted: 12/19/10
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    I was disappointed by this soup. I found it rather bland. I only added 8 oz of Velveeta and thought it was too cheesy. I would try cream cheese instead if I were to make it again. I think matchstick carrots and mushrooms would be excellent additions if you do make this soup. I've tried other Chicken and Wild Rice soups that I've loved, this one was not one of them.

  • family Posted: 12/14/10
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    This soup was pretty good. I added some frozen spinach and diced carrots to add some color. Family really liked it!

  • Debbie17 Posted: 10/17/10
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    I thought that this was good, but not outstanding. There are better cheese soups on this site.

  • TrishAnne Posted: 03/03/09
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    Fast weeknight dinner - delicious. Used 3 chick breasts and added a handful of mixed green beans, peas and carrots just to get a little veggie in the soup and added extra chicken broth to stretch it out a little further. Used long grain and wild rice mix. Loved by the boys, ages 7, 8 and 10.

  • KShultz Posted: 11/24/08
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    I think I shocked my husband with this one!!

  • avivaleah Posted: 10/28/09
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    I am so pleased with how this soup turned out. It exceeded my expectations, especially considering some of the reviews. I used 4 cups of low sodium, nonfat chicken broth. I used 1% milk instead of 2%. I also added about 15-18 drops of hot sauce to reduce the small lingering taste of flour, which worked. Also, I used 3 chicken breasts shredded. I did NOT add the 1/4 tsp. salt listed. I pureed the mixture before adding milk. Definitely recommend this soup!

  • singforjoy Posted: 11/11/09
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    I wish there were a way to give 1/2 stars. This is a 4 1/2 star recipe. Very good. I will certainly make it again. It just didn't have a WOW factor like CL's African Chicken Peanut Soup. It needed some veg, so I added carrots and celery a little while after the potatoes, which made for some good color and crunch. I also heeded previous advice and added the flour early (with the broth) to give it time to cook.

  • Chris62 Posted: 12/21/08
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    Outstanding! My 16 year old son and his friends ate almost the whole pot. I did substitute the Velvetta with cheddar cheese. This will definately be a go to in our home.

  • dena9472 Posted: 12/20/10
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    Great recipe, and simple to make! I served with garlic bread. Can't wait to eat the leftovers for lunch! Will definitely make again.

  • Smudge Posted: 12/06/09
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    Excellent cold night dish. Not time consuming so was able to prepare between quarters on a college football Saturday. Used a 4.3 oz. box of Rice-a-Roni Long Grain and Wild Rice without the seasoning pack. Looking forward to the leftovers for lunch. Will definitely add to the winter meal repertoire.

  • ncars10 Posted: 11/03/10
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    This soup was a huge hit in my house! I used sweet potato instead of a regular potato. I also used light cream cheese instead of velveeta because that is just what I had on hand. Both changes were great alternatives! I get requests for this soup all the time now.

  • csaunders80 Posted: 05/22/10
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    We liked this soup for a go-to recipe for busy week nights. I would not serve this for a special occasion, however. It was a little bit lacking in flavour to me (not to my husband). It just seemed to be missing a little something. I used a brown rice/wild rice mix that was not quick-cooking. I just made it ahead of time.I also used Steam 'n mash potatoes and dumped them in frozen. I will definitely make this for week night dinners over and over again.

  • yankgirl13 Posted: 12/17/10
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    Made this last night and it was great. Made a few changes - used Uncle Ben's Long Grain and Wild Rice box, a whole rotisserie chicken and a little extra broth. Seasoned it with some pepper and seasoned salt. My boyfriend took one bit and said "You have to add this to the list!"

  • AshbeeDaven Posted: 09/20/10
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    I loved this, really delicious! Might try it out as potato and bacon soup next time!

  • dfmorgan Posted: 01/28/09
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    I wouldn't make this recipe as it is written. With 879mg of sodium there is nothing healthy or light about this recipe. The problem always comes down to using pre-packaged items; in this case quick cook wild rice. These food items always are loaded with sodium. Watch out for the ingredients in recipes that are labeled quick - you almost always give up good nutrition in making them.

  • jmadams Posted: 12/11/10
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    Made this even after reading the good and the bad; it was awesome! Made enough for 4 more meals for empty nesters. Used thighs in place of breasts(xlent) and next time will serve up with pepper sauce for individual tastes. Perfect for Sunday football games...

  • mzfix2 Posted: 02/02/09
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    This was good but rather time consuming. It will be an occasional meal, not a regular.

  • NettersRx Posted: 03/15/09
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    Great recipe! I used store-bought roasted chicken to save time ...cut the breast up into bite-size pieces for the soup and used rest of the chicken for a quick lunch. The flavors are terrific, the texture is great, and the soup freezes very well. I made it a month ago and took out a conainer to defrost just now- still tastes amazing! I served this soup with whole grain cheese crackers for hot lunch. Beautiful presenation, tasty, and quick! I will try with peas, as others have suggested, next time I make this!

  • cbethk1 Posted: 01/15/11
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    Made this chicken and wild rice soup recipe today. It was outstanding. Will definetly make again! I did make a few minor adjustments. I used 8 oz ww cream cheese and instead of 3 cups of 2 percent milk, I used 1 1/2 cups of skim milk and 1 1/2 cups of 2 percent evaporated milk. Make soup really creamy. Also added 1 tbsp of dried parsley.

  • Shonna77 Posted: 01/09/11
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    My family loved this soup and so did I. Followed the recipe exactly except added a little more broth and little more milk to make it go further for my family of five. Had plenty leftover for lunches this week and I'm glad I did because it is sooooo good!

  • wendikwilson Posted: 01/01/11
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    Loved this soup! I made it just as the recipe said. It didn't thicken for me the 1st time around, so I let it sit and then reheated it on the stovetop and it was perfect!

  • KatieStrahan Posted: 07/28/09
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    This receipe was amazing...I have to say that I did tweek a few things. To save time, I used a Rotisserie chicken which, in my opinion, it added more flavor to the soup. Also, I used 1 box (4 cups) of Swanson fat-free low sodium chicken broth. I'm glad I did this or else I think it would have been too thick for me. AMAZING!

  • Empac7 Posted: 02/24/11
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    I've been wanting to make this for a long time - so glad I finally got around to it. This was amazing. My fiance told me this was the best soup we've ever made - and I cook soup about once per week so that's a big compliment. Added more chicken than it called for, and also used skim milk which didn't seem to make a difference in the richness / creaminess. Also added a bunch of chopped mushrooms that were cooked with the onion and garlic. Mixed in Tapitio at the table = really good. The only bad thing is it took a while to prepair - I cooked the chicken and chopped all the ingredients in the morning before work - and am glad I did or it would've been an hour plus to get the meal on table. Well worth it though! Served with Italian bread to soak up all the goodness.

  • Suzanne960 Posted: 01/17/10
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    My family raved about this recipe! I'll be making it often!

  • AnneyZ Posted: 09/29/09
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    This has become a staple to serve when entertaining. It is delicious and easy to make! I get requests for the recipe all the time. I have changed the recipe only very slightly. Instead of potatoes, I use corn so that it more like a chicken and corn chowder. Also, once, when I did not have any wild rice in the house, I used regular rice and fresh tarragon instead. Yum!

  • CaliBama Mom Posted: 10/26/09
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    Everyone loved this soup! Great for a cold night. I actually used brown rice, so the color was kind of boring. Tasted good though... I also added frozen corn and peas.Since my four year old loves both, he finished off a whole bowl and even asked for more!! Will make again!

  • tarastepp Posted: 12/10/10
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    I just made this for dinner tonight and thought it was incredible! Great for a cold winter night. I will definitely make this again. The only thing I would do differently is maybe add more rice to make it a bit chunkier. Great soup recipe!

  • Drea213 Posted: 02/26/11
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    recipe was awesome and definitely worth making again. it had so much flavor. i altered the recipe slightly though. i used skim milk and instead of the suggested velveeta, i used a half block of light cream cheese and then added sauteed baby bellas that i had added thyme and sherry to. the sherry gave the soup an overall nice flavor and the mushrooms added a nice texture. i will definitely be using this recipe in the future!

  • Momporto Posted: 10/30/09
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    My family LOVED this soup. I thought it was very good the first night and excellent the next day as the cheese taste was more prominent. We have this with a warm slice of crusty bread & butter. I have made it 3 times within a very short span of time at their request. I used light Velveeta and skim milk to lower the calorie count even more. I could not find quick cooking wild rice so I just used long grain and wild rice. I have shared this recipe with several people.

  • incremona Posted: 01/10/11
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    I would make this recipe again. It is a great meal during a busy work week. I did not alter the instructions but I used an Uncle Ben's Wild Rice mix, regular canned broth and skim milk. I did not add salt to the recipe since my rice mix and broth contained sodium. My husband and I had the soup with beer and wine respectively. I would RECOMMEND following the recipe as written if you are sensitive to higher sodium foods. My version was very good but it had more sodium than I would have preferred but it was still very good. This would be great with a salad,crusty bread and wine:)

  • TorreyS Posted: 07/04/10
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    This was WONDERFUL! My husband said that it was his favorite soup that I've ever made, and I agree. Very creamy and filling. Heats up well the next day.

  • TinaLuke Posted: 12/28/10
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    delicious! went perfectly with an everything baguette. I added a flour/water roux because the soup wasn't thickening as the recipe said. make sure you have all ingredients pre-chopped before you start cooking.

  • TamiMc Posted: 12/10/10
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    I wanted to try this out because of all the rave reviews, but found it lacking and a little bland. Maybe I did something wrong. I did substitute shredded cheese for the Velveeta. My daughter (8) said it perfectly, "It smells better than it tastes."

  • MandieMae Posted: 02/10/11
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    I think it would've tasted better with a different cheese. The velveeta just tastes so artificial.

  • ejhunt Posted: 12/09/10
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    This soup is so easy and delicious! My kids even love it! I've made it for friends who were sick, too, and they ate the whole batch!!! Absolute A+++ recipe!!!

  • stra23 Posted: 12/15/10
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    I made this soup acording to the recipe. I was disappointed with the taste - it didn't have much! I'll make this recipe again using sharp cheese instead of Velveeta - I think it may improve the taste if I use a different cheese. The texture came out great and it was easy to make. I'll also melt the cheese ahead of time and then add it to the mixture as it took too much time to melt the Velveeta. If the sharp cheese does not make a taste difference, then I will not make this recipe again.

  • Caseyfink Posted: 12/12/10
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    It was a wonderful, warm winter meal! I made it with deli rotisserie chicken as a shortcut ingredient.

  • wendy10024 Posted: 12/10/10
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    I love wild rice, and this soup, and a glass of a nice red wine is perfect for a cold December Friday night. I'll also sprinkle the delicious flax seed blend FitFlax (www.healthyscoops.com) on top of the soup. It's a healthy flax seed blend that adds a nice nutty taste and texture to food. It's low cal and low carb, loaded with fiber and Omega 3's and helps with weight loss. I found the code MB10 for 10% off on a health board.

  • desertdweller98 Posted: 12/10/10
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    We enjoyed this recipe with just one change. I used Mango Chutney becasue I couldn't find Cranberry Chutney in my Fry's store. I served the wild rce and Corn as sides.

  • xcatch Posted: 01/04/11
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    Enjoyed this a great deal and look forward to making it again with the variations noted in the reviews. One quick question - Has anyone tried freezing this soup? I'd love to make a double batch and freeze it.

  • MomBon1958 Posted: 02/16/11
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    Added mushroom, added corn instead of potatoes

  • spiceyapricot Posted: 04/26/11
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    This is SO GOOD! I was so hungry when I made it, I forgot to even add the cheese and it was still delicious. After reading about tasting flour, I put in a bit less than called for then let it boil a couple minutes and it turned on fine. I also threw in some mushrooms and peas at the end to get some veggies in. I can't wait for the leftovers!

  • Shgoodwin Posted: 09/24/11
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    Had left over grilled chicken so decided to try this soup. I added red peppers, carrots and peas because I had them all on hand, reduced the milk to 2 cups and the flour to 1/4 cup. Didn't have Velveeta so I used some grated sharp cheddar I had in the fridge. Great soup! Family also loved it - this one is a keeper :)

  • pminor Posted: 08/08/11
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    My kid's love this soup, this is all they want during the winter months

  • kacy0422 Posted: 09/10/11
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    We love this soup. I really think I like it better before you put in the cheese.

  • cathyhs Posted: 10/01/11
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    This is my husband's favorite soup! The recipe is great as-is but I usually tweak it a little - I typically include celery and carrots (I add at the same time as the onion and garlic), always use skim milk rather than 2%, and usually reduce the amount of Velveeta by about 1/3. This soup makes for an awesome meal on a cold night with crusty bread and a salad!

  • peggy587 Posted: 11/10/11
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    Just made this tonight, family loved it!! I followed others suggestions and added celery and carrots. Didn't know if it would have a "flour" taste, so I made a roux with a few tablespoons of butter, and the flour. Cooked it a couple of minutes, added the milk, then the cheese, then added all to the soup. I used part cheddar, part low fat Velveeta. Great recipe, will be making this soup all winter!

  • stormydogblue Posted: 11/08/11
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    The velveeta ruined this dish by infusing the entire thing with the taste of fake plastic cheese. Leave it out or use real cheese.

  • brightsmiles303 Posted: 11/13/11
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    This soup was awesome! I love creamier soups, but I try to stay away from them because they usually have a high fat content. Also, it is hard to cook for my boyfriend because he is used to growing up with fattening meals. So far this is the second recipe that I have gotten from you that he loves. This makes me feel better because I know he's eating healthy! Thanks so much, keep them coming! :)

  • CristaD Posted: 11/10/11
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    I thought this was very good. Hearty and excellent with crusty bread for a cool autumn evening. This will definitely go into regular rotation.

  • Megs95 Posted: 11/02/11
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    Loved this soup!! I made exactly as noted except I added baby spinach at the very end to add some color and it was fantastic. I also used Uncle Ben's Long Grain & Wild Rice quick cooking rice instead of plain wild rice since that could be made in 5 minutes. It ended up being a very filling & satisfying meal and we didn't need to serve anything else with it. Received rave reviews from my family and it has been added to our "favorites" list. Will definitely be making again.

  • AKHeyHey Posted: 11/09/11
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    Do not use Velveeta! VOMIT! How terrible.

  • JenniferM Posted: 11/10/11
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    Delish! I made a few modifications- sub skim milk for 2% and whole grain flour for white. I also cooked the wild rice in beef better-than-boullion and crumbled, dried mixed mushrooms. Also used half leeks and half onions since I did not have enough onions. I will definitley make this again- it was very comforting and perfect for a cool night!

  • Chicagobsw Posted: 11/11/11
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    It was ok. The first night I cooked it, the soup was pretty bland. The flavor was much better the next day though but still felt like it was missing something. It was too sweet too. This probably had something to do with the Velveeta cheese. Probably won't make again.

  • Dalila Posted: 12/22/11
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    This soup was fantastic! My husband went back for seconds! I used velveeta and all 10 oz and it wasn't too rich for us at all. I will be making this soup for years to come. I can't believe something with such healthy ingrediets could taste this good!!

  • clampers Posted: 11/29/11
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    Delicious! I substituted a block of cream cheese (8 oz.) for the 10 oz. of Velveeta...this made it taste rich but didn't give you that "UGH" feeling when you eat something super rich. Even though it tastes like a full-fat, creamy soup, it feels light in your stomach. Also served this with a simple spinach salad...4 cups of spinach leaves, 1 T. lemon juice, 2 T. olive oil, hefty dashes of salt n pep.

  • livindreams Posted: 11/23/11
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    The taste is to die for and the low calories are hard to believe!!! My substitutions were than I just prepared the 2 chicken breasts in a grill pan until cooked and I used shredded low fat cheddar cheese. I actually look forward to lunch!!!

  • Pattyo28 Posted: 11/10/11
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    I used only 8oz of Velvetta so as not to overpower the soup, 3-1/2 C. of Chicken Broth- and corn starch instead of flour (gluten intolerant) Very hearty soup, loved the wild rice- bet it would be great with leftover turkey from Thanksgiving! I'm sharing this one!

  • epierce Posted: 04/09/12
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    Simple and quick soup recipe. Nice creamy texture. I have made this recipe twice and my husband and I have loved it both times! Warms up great for leftovers. Next time I make it, I am going to try adding some carrots and other veggies as suggested by other reviews.

  • keliza7911 Posted: 02/28/12
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    Sooo yummy! I used 1% milk and it was still very creamy.

  • mrsseals Posted: 03/10/12
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    My family is on a new diet for the new year. 30 pounds down and I have GOD, my fitness pal and cooking light to thank. This recipe is wonderful. I really think it is more calories than listed. I will cook this again if we get another cold snap. I had to cook potatoes and milk mixture longer to achieve desired softness and thickness. I love this magazine.

  • dawngolden Posted: 12/19/12
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    I have given this recipe away every time I've made it. I have removed the potatoes from this recipe as I see no need to have both potatoes and rice. I also use about half of the flour that is called for in the recipe. The starch in the rice helps to thicken the soup as well.

  • swerner01 Posted: 03/23/12
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    Have made this recipe several times......one of our favorites! Sometimes I add carrots or other veggies, but very good as recipe is written. Freezes well!

  • Smytheville Posted: 03/01/13
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    Good, not great. I agree with comments that it's a bit bland so may follow tips to add mushrooms and/or bacon. Would love to know where you can get quick cooking wild rice that looks like the rice used in the MyRecipes video on the website. That looked like all dark grains, which isn't what Uncle Ben's or Rice-A-Roni looks like.

  • LWUMOM Posted: 11/04/12
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    Love this recipe. I've made some modifications. No chicken. I use one package of Uncle Bens original wild rice with the flavor packet (no butter) and mexican velveeta...to give it a little kick. It's awesome. Freezes well, too.

  • dan1olson Posted: 12/19/12
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    This soup was quite good with a couple of modifications. We did not have Velveeta so I substituted sharp cheddar and a bit of gorgonzola. Just before serving I added a bunch of fresh baby spinach and allowed it to wilt prior to spooning into bowls. The spinach gave the soup some nice color and added a few nutrients. Side note: We haven't had Velveeta in the house for years, but my guess is that the soup would be delicious with it instead of cheddar.

  • SoonerSinger Posted: 04/26/12
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    Great and easy for a chilly day!

  • flmngocat Posted: 01/26/13
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    I really liked this soup! I used Rice-A-Roni without the seasoning packet, but after a taste, did put about 1/4 of the packet in and that helped with the flavor. My milk was 1%, and it was fine. I also tossed in some frozen peas for color. The recipe made way too much for me, so I took a chance and froze some in 2-cup containers (this was about 3 weeks ago). It freezes beautifully! I gave one of the frozen ones to a friend who called that night to rave about this soup and ask for the recipe. Definitely a keeper!

  • AngelaNC Posted: 12/19/12
    Worthy of a Special Occasion

    This is a good and simple go to soup recipe. I used some left over chicken from the rotisserie chicken breast, which was easy and gave the soup extra flavor. I just couldn't bring myself to use Velveeta (as I don't even use it in mac n' cheese). So as a result, I just substituted cheddar cheese. The soup had a nice thickened texture. My teenage children gave the soup a thumbs up.

  • daneanp Posted: 02/07/13
    Worthy of a Special Occasion

    I think this is pretty good. Next time I'll add some mushrooms and fresh herbs. The flavor seemed a bit bland but the texture and creaminess of the soup was quite good and it is very filling. My daughter will say it needs bacon but we can't have everything.

  • ktleyed Posted: 12/05/12
    Worthy of a Special Occasion

    I loved this soup though I did have to add more salt and pepper for it was bland at first. Couldn't find low-fat Velveeta, so I used regular, it's not something I usually buy, but I thought the soup was creamy and delicious. I also used Rotisserie chicken and did not use a mix for the rice, I used Eden wild rice which was perfect. I froze a lot, looking forward to having it again!

  • MadMom Posted: 12/22/12
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    I've made this recipe 4 times. The first time was exactly as written and that is what I based my rating on. I then read the reviews and started experimenting. Then second time, I used 8oz 1/3 less fat cream cheese instead of Velveeta and fat free half and half instead of 2% milk. I used regular wild rice - the entire 4oz pack, and pre cooked it. I added 1 cup frozen peas and 1 cup small diced raw carrots. This was better. However, i didn't think the chicken really added anything to the recipe. The third time, I left out the chicken, increased the diced potato ( if you use a thin skinned yellow potato, you do not have to peel), to 3 cups, added 1.5 cups frozen peas, 1.5 cups diced raw carrots, a 4 cup carton of chicken broth and used 1/3 cup corn starch instead of flour, and 3 cups fat free half and half and the 8oz cream cheese. The fourth time I used 4 cups vegetable stock instead of chicken stock. In my opinion, unless you are a vegetarian, stick with the chicken stock.

  • Eggcellent Posted: 12/31/12
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    We liked this one....Everyone except , of course, Gilli.......

  • nancyms Posted: 02/07/13
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    Made this yesterday; easy hearty cold weather meal. Used regular wild rice previously cooked and frozen. Thought it was a bit bland and added Thyme and more S&P. First time I bought Velveeta in 30 years. Guest requested a take home portion.

  • lesleyln Posted: 11/27/12
    Worthy of a Special Occasion

    wow. i went against my better judgments and used velveeta. i should have trusted my gut. the soup has such potential. IF i ever made it again, I would use something other than velveeta. the velveeta completely overpowered the entire soup. disgusting!

  • andreasmall Posted: 01/30/13
    Worthy of a Special Occasion

    I had this soup the day I first met my husband's (then boyfriend) family in TN. I was extremely nervous and the winter was beginning, I was a mess! My mother-in-law smiled at me and offered me a cup of this soup. I sat down on the table facing the garden and had it. All I can remember thinking was that everything was going to be okay (As indeed! We got married 6 months later). This soup is comfort in a plate. My husband and I now live in Germany and I make this soup at least twice a month, specially now with the winter season. My personal add (mother-in-law style) is mushrooms and a different kind of mild cheese. It's a little bit of work, but absolutely worth it!

  • velveetaHater Posted: 10/18/12
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    EVERYBODY JUST BLAME VELVEETA!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • goodrichrl Posted: 11/06/13
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    This soup is delicious! I used 2 cups of skim milk and 1 cup of 2% just to use up what I had at home. I also used 7oz bag of reduced fat sharp cheddar instead of Velveeta. These substitutions seemed to work out well.

  • sunnik Posted: 10/08/13
    Worthy of a Special Occasion

    I didn't make this EXACTLY as called for, so maybe my review isn't solid, but my substitute was cream cheese for velveeta because it's what I had in my fridge. I made this for some friends who all really enjoyed it and have asked me to make it again! Pretty easy, hearty & delicious!

  • dianamg Posted: 07/23/14
    Worthy of a Special Occasion

    Very tasty recipe as is! Next time I'm going to add a few veggies though.

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