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!
Servings 4
Calories 408kcal
Ingredients
- 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
Instructions
- 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.
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.
Nutrition
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