Cheddar ‘N Rice Soup

Cheddar ‘N Rice Soup
3 Reviews
Cheddar soup with the addition of chopped red pears for an updated flair.
20 min
Prep Time
30 min
Total Time
10 servings


1/4 cup
Land O Lakes® Butter
1 small (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
1 cup
Land O Lakes® Fat Free Half & Half
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
2 medium (about 2 1/2 cups)
ripe red Bartlett or Anjou pears, chopped
2 tablespoons
chopped fresh parsley


  1. Melt butter in 4-quart saucepan until sizzling; add onion. Cook over medium-high heat 1-2 minutes or until onion is softened. Stir in flour and red pepper. Add chicken broth and half & half. Continue cooking, stirring occasionally, 4-5 minutes or until mixture comes to a full boil.
  2. Add chicken, rice and beer. Continue cooking, stirring occasionally, 2-3 minutes or until heated through. Remove from heat. Stir in cheese until melted. Stir in 2 cups chopped pear.
  3. Ladle into serving bowls. Sprinkle each serving with remaining chopped pear and parsley. Serve immediately.

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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