Chicken and Wild Rice Soup
This creamy chicken and
wild rice soup is loaded with shredded chicken, veggies, rice and bacon. The
perfect way to warm up on a cold day!
CourseSoup
CuisineAmerican
Keywordchicken and
wild rice soup, creamy chicken soup
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings
Calories408kcal
INGREDIENTS
- 4 slices bacon chopped
- 1 onion diced
- 2 carrots peeled,
halved and sliced
- 2 stalks celery thinly
sliced
- 1/3 cup flour
- 4 cups chicken
broth
- 2 cups cooked
shredded chicken
- 1
1/2 cups cooked wild rice
- 3/4 cup heavy
cream
- salt and
pepper to taste
- 2 tablespoons chopped
fresh parsley
INSTRUCTIONS
1.
Heat a large pot over medium high heat. Add
the bacon, and cook for 4-5 minutes, stirring occasionally, until crispy and
browned.
- Remove the bacon from the pot with
a slotted spoon and drain on paper towels. Reserve for later.
- Add the onion, carrots and celery
to the bacon fat in the pot. Cook for 5-6 minutes or until just tender.
Season to taste with salt and pepper.
- Add the flour to the vegetables,
stirring to coat the vegetables evenly. Cook for 1 minute.
- Slowly add the chicken broth to the
pot, whisking until smooth. Bring to a simmer.
- Add the chicken and rice to the pot
and cook for 5-7 minutes or until heated through.
- Add the cream to the pot and simmer
for another 4-5 minutes. Taste the soup and add more salt and pepper if
needed. Stir in the parsley.
- Serve the soup immediately, topped
with the reserved bacon.
NOTES
- Any cooked
chicken will work here - rotisserie, leftover chicken, whatever you have
on hand!
- I used a wild
rice blend that had the long black rice, brown rice and red rice in the
mix.
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