Chicken Wild Rice Soup...with Bacon

Gosh I love soup.

Seriously.  Any time of year, soup and I are besties.

Chicken and wild rice is no exception.  Especially since bacon is involved.

Ok – moment of truth –
I didn’t use wild rice, I used a rice blend because I was being a cheapskate and the blend was a quarter of the price…

Either way, it’s totally fabulous and highly recommended!

Chicken & Wild Rice Soup…with Bacon
Adapted from Roti ‘n Rice

1 cup wild rice (or wild rice blend)
½ lb thick cut bacon, cut in ½- inch pieces
1 onion, diced
2 carrots, peeled and chopped
2 stalk celery, chopped
1 tsp dried thyme
Salt and pepper
½ cup all purpose flour
8 cups chicken stock
2 cups cooked chicken, diced (about 2 large chicken breasts)
8 oz button mushrooms, diced
½ cup half & half
½ cup lowfat milk

Cook the rice according to package instructions.

Meanwhile, fry the bacon in a large soup pot over medium heat.  Once crisp, remove the bacon to a paper towel lined plate to drain (leave the drippings in the pot).

Add the onion, carrots, and celery to the pot and cook until tender, about 5 minutes.

Stir in the thyme, salt & pepper, and flour.  Cook, stirring constantly for 2 minutes, then whisk in the chicken stock and bring to a boil.  Stir in the chicken and mushrooms.  Simmer for 10 minutes, or until the soup is thickened and mushrooms are cooked.

Stir in the wild rice, bacon, half & half, and milk and cook until heated through.

Serves 4-6