Cheddar ‘n Rice Soup

Cheddar ‘n Rice Soup

Cheddar soup with the addition of chopped red pears for an updated flair.

20 min. prep time
10 servings
343 Ratings


1 medium (1/2 cup) onion, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon ground red pepper
2 1/2 cups low sodium chicken broth
2 cups cubed cooked chicken
1 1/2 cups cooked long grain rice
1 cup beer or low sodium chicken broth
16 ounces (4 cups) shredded Cheddar cheese
3 medium (about 2 1/2 cups) ripe red Bartlett or Anjou pears, chopped
2 tablespoons chopped fresh parsley


Melt butter in 4-quart saucepan until sizzling; add onion. Cook over medium-high heat until onion is softened (1 to 2 minutes). Stir in flour and red pepper. Add chicken broth and half & half. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes).

Add chicken, rice and beer. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Remove from heat. Stir in cheese until melted. Stir in 2 cups pear.

Ladle into serving bowls. Sprinkle each serving with remaining pear and parsley. Serve immediately.

Nutrition Facts (1 serving)

Calories: 370

Fat: 21g

Cholesterol: 85mg

Sodium: 570mg

Carbohydrates: 21g

Dietary Fiber: 2g

Protein: 23g

Recipe #12340b©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

My husband absolutely LOVES this soup!!! He is at the grocery store now and reminded ME that I had failed to list one of its ingredients on my grocery list. Everytime I mention this recipe to people they are not impressed if you tell them the ingredients. HOWEVER, I served it for two unsuspected guests who absolutely raved about it. My husband could eat it every day of the week, if I gave him the opportunity
The base soup went over really well, but the guys were divided. Half really liked the pears, and half spent ten minutes picking them out.
Absolutely THE BEST beer cheese soup recipe I've ever made. However, I didn't have any fresh pears to add to the recipe so we ate cornbread muffins w/pear preserves.

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