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Here's a real gem! After tasting a similar soup at a popular restaurant in the Twin Cities, I came up with my own version. Everyone who tastes it says it's wonderful. Adding the almonds at the end gives the soup a fun crunch. -Nicole Weir, Hager City, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 341 calories, 16 g fat (9 g saturated fat), 61 mg cholesterol, 1,580 mg sodium, 32 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Cheesy Ham 'n' Rice Soup in Taste of Home February/March 2003, p41
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Reviewed on Jan. 08, 2012 by ahmom
EXCELLENT!!!!
Reviewed on Apr. 18, 2011 by BelindaVandenBroeck
Once I made this that was it for me. It is a favorite for anyone that tastes it. Always have excellent reviews. I have made it for family gatherings, office luncheons, and potlucks. I love it and so does anyone who tastes. I sometimes use Lactaid milk for people who might be lactose intolerant and it's delicious either way.
Reviewed on Dec. 07, 2010 by Kamikaze Bunny
This is my husband's favorite! He requests it every year for his birthday. I, too, omit the salt. I had been using the low-sodium boullion granules, but tonight my sister suggested I use low-sodium chicken broth in place of some of the water (we used a 48 oz. pkg of broth and 2 cups water). That turned out even better!
Reviewed on Nov. 12, 2010 by msholets
The sodium content of this soup as written is outrageous! I omitted the salt completely and replaced 1 tblsp. of chicken bouillon granules with no sodium granules. It was still plenty salty, I may reduce the regular chicken bouillon more next time. To reduce fat I used fat-free evaporated milk instead of the half and half and 2% milk velveeta instead of regular. My whole family loved it!
Reviewed on Dec. 20, 2009 by JennySchooley
This is such a comforting soup. My family requests it every year when we go skiing and there are rarely leftovers.
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© Reiman Media Group, LLC., 2012