This Creamy Chicken & Bacon Wild Rice Soup is sure to hit the spot and be a go-to comfort dish.
So I officially survived my bachelorette party this last weekend in Kansas City. We left Friday afternoon and came back Sunday morning and I have never been so tired in my life as I was on Sunday! Needless to say we had an absolute blast! (our poor sore feet might say otherwise…some serious dancing got done!)
Our first night there we ate at a restaurant where you could order a “flight” of wine or sangria drinks (4 – 6oz glasses of assorted wine and sangria). Needless to say we all ordered our own because duh… Definitely set the tone for the weekend!
After getting home on Sunday I was not in the mood to cook but having ate out all weekend I was not in the mood to go pick up food either. Which means that I was extremely thankful that I had a container of this delicious wild rice soup waiting for me in the fridge.
This was also the first time that I was able to use my new dutch oven (shout out to future sister-in-law Tiff for the gift card for this!). I am in love. Yes, in love. With this dutch oven. Walking into the le Creuset store for the first time I realized that this will probably become an expensive addiction for me… <– When we go to malls I am usually found wandering the kitchen aisles and/or stores and I am usually not empty-handed!
I would recommend not putting all of the bacon into the soup but instead keep some aside so that you can use it as a crunchy topping for the soup. This is another chance to use homemade chicken stock! Enjoy!
|Creamy Chicken & Bacon Wild Rice Soup|| |
- 4 cups chicken stock (or ~30oz)
- 2 cups water
- ¾ cup wild rice, uncooked & rinsed
- ¼ cup green onions, finely chopped
- ½ cup butter
- ¾ cup flour, all-purpose
- splash of dry white wine
- 1 tsp salt
- ½ tsp poultry seasoning
- 1 tsp sage
- ¼ tsp pepper, freshly ground
- 2 cups half and half
- 1½ cups shredded cooked chicken or turkey
- 8 slices bacon, cooked and crumbled*
- Combine the chicken stock, water, wild rice and onions in a large saucepan. (I did this step in my dutch oven).
- Bring to a boil. Reduce heat to medium-low and cover. Allow to simmer for 35-45 minutes. The rice should be tender. At this point there will be some extra liquid in the pan, but do not drain.
- In a small saucepan (I recommend one that is stainless steel or something that you can use a metal whisk in), melt the butter. Once melted and bubbly, add the flour, wine, salt, seasonings and pepper. Cook for 1-2 minutes, whisking constantly. It will start to thicken.
- Gradually stir in the half-and-half into the small saucepan with the butter mixture. Cook and stir occasionally until the mixture has thickened slightly. Once thickened, add this mixture to your rice mixture in your large pot.
- Add the chicken and bacon to the pot. Cook on low, stirring occasionally for at least half an hour, ideally for at least an hour. Do not allow the soup to come to a boil.
- It will look thin at first but will thicken up the longer you allow it to cook.
- Serve with a good hunk of a crusty baguette!