Chicken and Wild Rice Soup

This is the BEST soup you could possibly ever want to eat. Ever. Yes, doubters out there, it is that good.  Great comfort food, makes a huge pot, can feed a crowd, or freeze some for later, wonderful on a chilly night!  We make this often during the fall and winter months, and this year served the soup for our New Year's Eve gathering with our family who were staying with us. Everyone loves it, asking for seconds is the rule, not the exception. :) Enjoy!!

• 4 large chicken breasts
• 1 box wild rice (we use Uncle Ben's)
• 1 lb. bacon
• 1 large onion, chopped
• 4 Tbsp. butter
• 2 Qts. skim milk
• 4 cans cream of potato soup
• 2 lbs. velveeta cheese

Boil chicken and cut into bite size pieces.  Cook wild rice in 4 cups water.  Cook (about 20 pieces) bacon and cut or break into small pieces.  Set all of these ingredients aside to be added to the soup later.

Saute onions in butter. In a large soup pot, pasta pot, whatever big pot you have, put in the onions and then add in the skim milk and potato soup in 6-8 increments. Keep stirring well after each addition!  Add in hunks of cheese and stir until creamy.  Add in wild rice and bacon pieces. Add chicken and heat, but DO NOT boil.  It is very important to keep stirring the soup to keep things circulated and not let it get too hot because it will scorch on bottom!  This soup freezes well and makes SO much!  We serve sweet corn muffins with ours!

Yes, I realize it's not exactly low-fat....but it sure makes your heart warm and your mouth and tummy smile!! Let us know if you try it out...what did you think?