Serves 20
525 min
Chicken Bacon Wild Rice Soup
Recipe GLPR7d5253d22c78df
A hearty, creamy soup loaded with tender shredded chicken, crispy bacon, and nutty wild rice in a rich cream base. This comfort classic is perfect for feeding a crowd and actually improves in flavor when kept warm on low heat or in a slow cooker.
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Ingredients
1½ pounds bacon
1½ pounds boneless, skinless chicken breast
5 tablespoons bacon grease (reserved from cooked bacon)
2 tablespoons butter
¾ cup all-purpose flour
3 cans (10.75 oz each) cream of chicken soup
5 cans water
1 cup wild rice, rinsed
½ cup chopped green onions
2 cups heavy cream or half and half
3 cups milk
1½ teaspoons salt
½ teaspoon black pepper
Additional milk or broth for thinning (as needed)
Directions
Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and let cool. Once cooled, crumble into bite-sized pieces. Reserve 5 tablespoons of the bacon grease in the skillet. If less grease remains, add butter to total 5 tablespoons. Set the crumbled bacon aside.
In a separate large pot or Dutch oven, place the chicken breast (raw or partially cooked if preferred). Cover with water and bring to a boil. Reduce heat to medium and simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer, approximately 12-15 minutes. Remove the chicken to a cutting board to cool, then shred into bite-sized pieces. Set aside.
In a large saucepan, whisk together the cream of chicken soup with the 5 cans of water until well combined. Bring the mixture to a boil over medium-high heat.
Once the soup mixture is boiling, add the rinsed wild rice and chopped green onions. Stir well, then reduce heat to medium-low, cover with a lid, and simmer for 30-45 minutes until the rice is tender but still has a slight chew. The mixture should still contain some liquid; if it looks too dry, add a splash of water.
While the rice cooks, prepare the cream base. In the large skillet with the reserved bacon grease and butter, heat over low heat. Whisk in the flour, salt, and black pepper, stirring constantly until a smooth paste forms. Continue cooking this roux for 1 minute to cook out the raw flour flavor.
Slowly add the heavy cream and milk to the roux while whisking continuously to prevent lumps from forming. Continue whisking and cooking over low heat for approximately 5 minutes until the mixture is smooth and thickened to a light cream sauce consistency.
Pour the creamy mixture into the large pot containing the rice mixture. Stir well to combine. Add the shredded chicken and crumbled bacon to the pot and stir gently.
Reduce heat to very low and continue to cook the soup, stirring occasionally, for at least 8 hours. Alternatively, transfer the soup to a slow cooker and keep it on low heat setting. The longer cooking time allows the flavors to meld and develop further.
Before serving, taste the soup and adjust the seasoning if needed. If the soup is too thick, whisk in additional milk or broth a little at a time until you reach your desired consistency. Serve hot and enjoy.
