This post is sponsored by Veetee, but all opinions are my own.
This post does contain affiliate links for your convenience.
I am beyond thrilled to continue my relationship with Veetee rice in 2017 as a brand ambassador. If you are a faithful reader {you should be!} you'll remember the three recipes I developed for them last year. My Fried Stuffed Rice Balls stole the show, but they certainly did not show up my Chinese Chicken Lettuce Cups or my Cheesy Alfredo Chicken Casserole.
I mean, who doesn't like rice?
It can bulk up any meal. It's budget friendly. It's easy to make. It's perfect as a side and compliments most any meal!
What I love, love, love about Veetee Rice is that is comes in easy single {or double} serving microwavable packs. It is beyond easy to walk over to my cupboard, pull out a flavor and have it on the dinner in less than 5 minutes.
In fact, it cooks perfectly in just 2 minutes.
When I was dreaming up recipes for this project {I have two more great ones coming up!} I knew I wanted to incorporate some of their Basmati & Wild Rice into at least one of the recipes. I just love the hearty, nutty flavor.
Where most of my recipes are planned, some just come to me, a bit by mistake. This one is no exception. I had been thinking to myself that I hadn't made the classic Chicken Cordon Bleu in a long, long time. Years in fact. And yes, I could just serve this rice on the side and call it good {albeit, a bit boring}, but being a brand ambassdaor isn't about being boring.
Soup came to mind as it is winter here and I'm fairly certain I haven't seen the sun in close to three weeks. When it's dreadfully dreary outside I crave comfort foods, soup being at the top of the list.
Ding, ding! Why not make one of my favorite dishes, chicken cordon bleu, in a soup form and bulk it up with this fantastic rice?
Yep, that is how this recipe was born.
In my defense soup can be hard to photograph, so I want to emphasize that this version is OUT OF THIS WORLD. It is a perfect stick-to-your-ribs, creamy, hearty, almost chowder-like soup that will not be passed up by anyone.
The milk, cream and butter make a fantastic base and it's full of juicy chicken, ham and rice and is brought all together with some melted Swiss cheese. It really does taste just like the classic dish!
You dip your spoon in this and it literally sticks to the spoon, clinging for life, hoping it makes it to your mouth. Sprinkle a little fresh parsley or any favorite herb on top, serve with a slice of crusty garlic bread on the side and dinner is made.
If you are stuck in a dinner rut, or even a nice Sunday meal rut {it's fancy enough for that!} put this Chicken Cordon Bleu Wild Rice Soup on the menu. Start to finish, it's done in 30 minutes. Yes, just 30 minutes!
Meaning it is easy enough for a weeknight or simple enough for Sunday dinner. I would also recommend making it over the weekend, sticking it in the fridge and reheating for easy lunches or dinners throughout the week.
I know, I'm looking forward to my leftovers...
Chicken Cordon Bleu Wild Rice Soup
1/4 c. unsalted butter
1/4 c. flour
2 1/2 c. half and half
2 1/2 c. milk
1 c. water
8 oz. cream cheese
2 boneless, skinless chicken breasts, cubed
1 c. cooked, cubed ham
1 9 oz. package Veetee Basmati & Wild Rice {or 2 c. cooked any wild rice}
1 c. shredded Swiss cheese
drizzle of olive oil
1. Heat a large stock pot or dutch oven {this is the one I use} over medium heat.
2. Drizzle in the olive oil and cook the diced chicken. Stir, continuing to cook on all sides until not longer pink, about 5-6 minutes. Remove the chicken from the pan and set aside.
3. Add in the butter to melt, scraping all the bits from the bottom of the pan.
4. Sprinkle in the flour and whisk to combine into a roux. Continue whisking over the heat for 1 minute.
5. Stir in the half and half, milk, water and bouillon bringing it up to heat, then add in the cream cheese, whisking to combine. Continue whisking until the cream cheese has melted and then bring to a boil.
6. Add in the chicken, ham and cooked rice. Stir to combine and take off the heat.
7. Sprinkle in the Swiss cheese and stir until melted. Put back on the heat on LOW if eating right away, or allow to cool before putting back in the fridge.
8. Serve along side a salad and with a nice hunk of crusty bread.
Is soup your cold weather meal like it is mine? If so, check out my Main Dishes page. Towards the bottom I have a WHOLE list of our favorite soups, many of which I'm sure you'll love!
A big thank you to Veetee for sponsoring this post!
