Creamy Chicken Wild Rice Soup with Cheddar ToastsWell, Tom didn't try it. He said he'd eat some at a later date, but I thought it was tasty. Unfortunately, I'd left it on the stove for too long, and it wasn't very soupy, but the flavor was still there. If I get any of the leftovers, I'll add some more chicken stock and half-and half before warming it up, just to juice it up!
- 1 package Pillsbury™ refrigerated crusty French loaf
- 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
- 11/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 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.
- 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.
- Add mushrooms to Dutch oven; cook 6 to 8 minutes, stirring occasionally, until deep brown.
- Heat rice as directed on pouch.
- 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.
- 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.
- 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.