Cozy Chicken & Wild Rice Soup

There's nothing quite like a steaming bowl of hearty soup during the fall season. This creamy chicken and wild rice soup is the epitome of comfort food – packed with tender chicken, smoky bacon, earthy wild rice, and swimming in a rich and flavorful broth.

It's surprisingly easy to make and comes together in under an hour. Plus, it's incredibly versatile! Feel free to customize it with your favorite vegetables or protein.

Basically all you need to do is make a simple roux, then put all the ingredients into a pot and let it slowly cook.

When I get a craving for this soup I will literally end up eating it three times a day, it’s always packed with so much flavor. I like mine on the thick side, so I let my roux (that’s the butter, flour and milk mixture) thicken a little more than most, you can easily have this soup more thin, just don’t let your roux thicken too much.

I make this multiple times throughout the season, it’s so cozy and comfy.

What Makes This Soup So Good?

• Creamy and Flavorful: The combination of chicken broth, half and half, and cream creates a velvety, satisfying base.

• Hearty and Filling: Wild rice adds a unique texture and nutty flavor, while the chicken and bacon provide protein.

• Customizable: Feel free to experiment with different vegetables and seasonings to create your own flavor variations.

Let's Get Cooking!

Ingredients:

• 6 C Water

• 1 T Better Than Bouillon, Chicken

• 1/2 - 3/4 C Uncooked Wild Rice, rinsed (Adjust based on your wild rice preference)

• 2 Stalks finely chopped green onions

• 1/2 C Butter

• 1/2 C All-Purpose Flour (Add 1/4 C more flour if you want your soup to be thicker like mine)

• 1/2 t Salt

• 1/2 t Poultry Seasoning

• 1 t Pepper

• 2 C Half and Half

• 2-3 Chicken Breasts, cooked and shredded or diced (or a Rotisserie Chicken)

• 8 slices bacon, crisply cooked and crumbled

Instructions:

1. In a large pot, combine water, chicken bouillon, and wild rice. Bring to a boil, then reduce heat, cover, and simmer for 30-45 minutes, or until rice is tender.

2. Make the Roux: In a medium saucepan, melt butter and whisk in flour, salt, poultry seasoning, and pepper. Cook for 1 minutes, stirring constantly.

3. Gradually whisk in half and half until thickened.

4. Add the creamy mixture to the pot with rice and broth. Stir in chicken and bacon.

5. Heat on low, do not boil, stirring occasionally, for at least 30 minutes (or longer for even more flavorful soup). Serve warm. The mixture may look thin at first, but the longer you heat the soup, the more the flavors marry and the more it will thicken. 

Tips:

• Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.

• Quick Weeknight Meal: To save time, use pre-cooked chicken breasts or shredded rotisserie chicken.

  
  

Enjoy this delicious and comforting creamy chicken bacon wild rice soup! It's sure to become a family favorite.