Cream soups are my favorite & bacon makes everything better! This soup is simple & full of flavor from the bacon bits. I love the thick creamy texture of the soup amongst the chunks of chicken & bits of rice & bacon. It’s one of those homey meals that makes you feel all warm & satisfied. You can also swap the chicken with leftover turkey after Thanksgiving! Serve this with toasty bread! Delicious!
Chicken & Bacon Wild Rice Soup
- 4 cups low-sodium chicken broth
- 2 cups water
- 1/2 cup uncooked wild rice, rinsed (I used a brown, red & wild rice blend with lentils)
- 1/2 cup sliced green onions
- 1 1/2 cups cubed or shredded cooked chicken (I used rotisserie chicken)
- 1/4 cup butter
- 1/2 cup flour
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 cup half & half
- 8 slices bacon, crisply cooked & chopped
- In a large saucepan, combine chicken broth & water. Add wild rice & green onions. Bring to a boil. Reduce heat, cover & simmer 30-45 minutes or until rice is tender. There will be lots of liquid. Add cooked chicken & bring mixture to a boil to heat chicken through. Keep simmering.
- In a stock pot, melt butter. Whisk in flour, salt & pepper. Cook 1 minute or until fragrant. Add half & half, whisking briskly.
- Add the chicken & rice mixture to the pot. Stir well, until the liquid part of the soup is smooth. Add crisp bacon bits & allow to simmer 10 minutes, until thick, creamy & flavorful. Taste & adjust seasonings as necessary, but the bacon should add great flavor & enough saltiness that you shouldn't need much more of anything. Enjoy!
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Recipe altered from My Sweet Savannah