Creamy Chicken Wild Rice Soup with Cheddar Toasts

Name: Creamy Chicken Wild Rice Soup with Cheddar Toasts
Prep time: 25 min
Total time: 40 min
Yield: 4
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)

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Creamy Chicken Wild Rice Soup with Cheddar Toasts

Prep 25 min
Total 40 min
Ingredients 7
Servings 4

Cozy up to a big bowl of comfort with this rich, cheesy soup.

By Pillsbury Kitchens

Updated May 3, 2021

Make With

Pillsbury Bread

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.

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

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;