Serves 6
105 min
Chicken Bacon Wild Rice Soup
Recipe GLPRaae833ffd0668f
A rich and creamy soup featuring tender wild rice, smoky bacon, and shredded chicken in a silky half-and-half broth. This comforting dish is seasoned with poultry spices and brightened with a touch of pimiento. Best enjoyed after simmering gently for at least 30 minutes to allow flavors to meld and the soup to naturally thicken. Perfect as a satisfying main course for cooler days.
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Ingredients
3 (10¾ oz) cans condensed chicken broth
2 cups water
½ cup uncooked wild rice, rinsed
½ cup finely chopped green onions
½ cup margarine or butter
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
2 cups half and half cream
1½ cups cooked chicken, cubed or shredded
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped pimiento
2–3 tablespoons dry sherry, optional
Directions
In a large saucepan, combine the chicken broth and water. Stir in the rinsed wild rice and chopped green onions. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer gently for 30–45 minutes, or until the wild rice is tender. Do not drain the liquid; the remaining broth will be used in the next steps.
While the rice is cooking, prepare the cream sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, and poultry seasoning, mixing constantly for about 1 minute until the mixture is smooth and bubbly.
Gradually pour the half and half cream into the butter-flour mixture while stirring constantly. Continue cooking over medium heat, stirring often, until the cream sauce thickens slightly, about 3–5 minutes.
Pour the creamy mixture into the saucepan containing the cooked wild rice and broth. Stir gently to combine.
Add the cooked shredded chicken, crumbled bacon, chopped pimiento, and dry sherry (if using) to the soup. Stir well to distribute all ingredients evenly.
Reduce heat to low and simmer gently for at least 30 minutes, stirring occasionally. Do not allow the soup to boil. The soup will thicken naturally as it simmers. For best flavor, allow the soup to heat gently for 1–2 hours, or prepare it a day ahead and reheat gently before serving. The extended cooking time allows the flavors to fully develop and meld together.
