June 2, 2025
This serves 6-8 people. It is great any time of year. Wonderful to share. Cook on the stove or put in the crockpot on low for 4-6 hours.
Gather your ingredients
- 14 ounces chicken broth
- 1 cup wild rice
- 1/4 cup diced onion
- 2 cans cream of potato soup
- 2-1/2 cups milk
- 1/2 block of mild cheddar cheese
- 2 cups cooked diced chicken
Prepare the wild rice
Rinse the wild rice, then cook in a medium saucepan with a total of 3 cups of water and chicken broth. The chicken broth helps give the rice added flavor. Bring to a boil, then reduce heat and simmer about 40 minutes. The water/chicken broth will be totally absorbed into the rice.
Next
Dice the onion. Sauté in a small frying pan with a little melted butter. Just a few minutes are needed to prepare the onion until it’s translucent.
Add the cooked wild rice and the sautéed onion to a large pot or the crockpot if you are going to slow cook the soup.
Prepare the chicken
You can make a chicken breast to use in the soup or use a rotisserie chicken to save time. Dice 2 cups of chicken.
Next
Add the chicken, 2 cans of cream of potato soup and 2-1/2 cups of milk. Stir to combine.
Heat throughly
Adding the cheese
You can buy shredded cheese, but they contain anti-caking agents that prevent the cheese from sticking together. This can make the melting process less than smooth. Shredding your own, you will notice less ingredients on the packaging and no stringy pieces of cheese in the soup.
Add the cheese just before you are ready to serve it.
Enjoy!
