Creamy soups are a comfort-food favorite, and bacon elevates them to something special. This Chicken & Bacon Wild Rice Soup is straightforward to make and packed with savory flavor from crisp bacon, tender chicken, and chewy wild rice. The broth becomes luxuriously thick and creamy, surrounding generous pieces of shredded chicken, rice, and bacon for a hearty, homey bowl. It’s perfect as a weeknight dinner, and you can swap the chicken for leftover turkey after holiday meals. Serve with warm crusty bread for a satisfying meal that warms you from the inside out.
Chicken & Bacon Wild Rice Soup
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Ingredients
- 4 cups low-sodium chicken broth
- 2 cups water
- ½ cup uncooked wild rice, rinsed (brown, red & wild blend with lentils works well)
- ½ cup sliced green onions
- 1 ½ cups cubed or shredded cooked chicken, (rotisserie chicken is convenient)
- ¼ cup butter
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 2 cup half & half
- 8 slices bacon, crisply cooked and chopped
Instructions
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In a large saucepan, combine the low-sodium chicken broth and water. Stir in the rinsed wild rice and sliced green onions. Bring to a boil, then reduce the heat, cover, and simmer for 30–45 minutes or until the rice is tender. There will be extra liquid; that’s fine. Add the cooked chicken and bring the mixture back to a gentle boil to heat the chicken through, then reduce to a simmer.
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Meanwhile, in a stock pot melt the butter over medium heat. Whisk in the flour, kosher salt, and black pepper and cook for about 1 minute until the raw flour smell is gone. Slowly whisk in the half & half until the mixture is smooth and thickening.
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Pour the chicken and rice mixture into the pot with the thickened cream base. Stir until the soup is smooth and evenly combined. Fold in the crisp bacon pieces and simmer for about 10 minutes more, allowing the flavors to meld and the soup to thicken. Taste and adjust seasoning if needed; the bacon usually contributes plenty of savory saltiness. Serve warm and enjoy.
Notes
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