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!
- 4 slices bacon chopped
- 1 onion diced
- 2 carrots peeled, halved and sliced
- 2 stalks celery thinly sliced
- 1 teaspoon minced garlic
- 1/3 cup flour
- 5 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
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 garlic and cook for 30 seconds.
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.
- 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.
Calories: 408kcal | Carbohydrates: 29g | Protein: 24g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 658mg | Potassium: 691mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5865IU | Vitamin C: 21.2mg | Calcium: 76mg | Iron: 1.9mg