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Chicken & Bacon Wild Rice Soup

Servings 8 Servings


  • 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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