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Creamy Chicken Wild Rice Soup with Cheddar Toasts

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Creamy Chicken Wild Rice Soup with Cheddar Toasts
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  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 4
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Cozy up to a big bowl of comfort with this rich, cheesy soup.
By Pillsbury Kitchens
Updated May 3, 2021

Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 20 oz boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (8 oz) mushrooms, thinly sliced
  • 1 pouch (8.8 oz) cooked long grain & wild rice
  • 1 1/2 cups half-and-half
  • 1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 2 cups shredded sharp Cheddar cheese (8 oz)

Steps

  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Place loaf on cookie sheet; make three diagonal cuts with serrated knife. Bake 26 to 30 minutes or until browned.
  • 2
    Meanwhile, spray 5-quart Dutch oven with cooking spray. Cook chicken in Dutch oven over medium-high heat, stirring occasionally, about 6 minutes or until browned all over. Transfer to plate, and set aside.
  • 3
    Add mushrooms to Dutch oven; cook 6 to 8 minutes, stirring occasionally, until deep brown.
  • 4
    Heat rice as directed on pouch.
  • 5
    Add chicken, rice, half-and-half and broth to Dutch oven; heat to simmering. Reduce heat to low; cook 8 to 10 minutes or until chicken is no longer pink in center. Cover and keep warm over low heat while bread finishes baking.
  • 6
    When bread is cool enough to handle, cut into 12 slices, and return to cookie sheet. Divide 1/2 cup of the cheese among the slices. Bake 2 to 3 minutes or until cheese melts.
  • 7
    Remove soup from heat, and stir in remaining cheese until melted. Divide soup among 4 large bowls. Top each with 3 slices of the cheesy bread.

Tips from the Pillsbury Kitchens

  • tip 1
    Swap in 1 1/2 cups cooked wild rice in place of the precooked, bagged rice.
  • tip 2
    This recipe calls for half-and-half. Keep in mind that "fat-free" half-and-half is not the same thing!

Nutrition Information

590 Calories, 25g Total Fat, 39g Protein, 51g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
155mg
51%
Sodium
1110mg
46%
Potassium
400mg
11%
Total Carbohydrate
51g
17%
Dietary Fiber
1g
4%
Sugars
6g
Protein
39g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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