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.
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