Wednesday, October 17, 2012

~chicken bacon & wild rice soup~

Fall is here.
It's soup kinda weather. 
Soup with a loaf of bread~my kinda meal.
So, here's the skinny on this soup:
It's not skinny.
In fact it's full of butter, and half and half, and bacon.....
But boy is it good!
Chicken Bacon Wild Rice Soup
Author: 
Prep time:  
Cook time:  
Total time:  
Serves: 6
Ingredients
  • 3 (10¾ oz) cans 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
  • ⅛ teaspoon pepper
  • 2 cups half and half
  • 1½ cup cubed or shredded cooked chicken or turkey
  • 8 slices bacon, crisply cooked and crumbled


  • Instructions
  1. In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth – do not drain.
  2. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
  3. Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken & bacon). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors merry and the more it will thicken. This soup is best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.


For dessert I made these.......
Enjoy!
xoxo

33 comments:

paperjunk-lc said...

This looks so yummy. How much pimento and how much sherry do I need to use.
Can't wait to try it!

Thanks,
Lucinda

Urban Farmgirl said...

Oh you and all your talents! Lol! Now a delicious soup?! Looks yummy, can't wait to try it.

Also, you were one of my fav pins this week...you're on my blog this morning. ;o)

Mary

~Damita's Pretty Wrap~ said...

Oh yum! This looks so good!! I love soup season! :) Have a great day! xo Holly

Melaine Thompson said...

I omitted the sherry and pimento! :)

paperjunk-lc said...

I probably wouldn't put the pimentos in either but you'd be amazed what a little splash of sherry does for a soup! Can't wait to try!

Jill said...

Do you not know I am on a diet????? I am drooling on my computer right now.....
xo~Jill

Fishtail Cottage said...

Appreciate your honesty about the "not so skinny" soup. Still looks so very yummy! oxox

the domestic fringe said...

This looks amazing! Wish I had some right now. :-)

~FringeGirl

jackie said...

I am going to try both of these! Thanks!

Tricia said...

This is what's for dinner tonight! Love it, thank you for sharing : o )

SHERRY HART said...

Sometimes a skinny recipe is boring...this one looks very good and especially with a loaf of bread :)

Stephanie @ My Messmerized Life said...

This looks amazing! I'm so excited for soup season and this is being added to my rotation.

Stephanie @ My Messmerized Life

Between You and Me said...

oh my goodness...I can't wait to try it!

Deanna said...

How would you do this in a cockpot?

Carla said...

This sounds so yummy. Gonna have to try!
Thanks for sharing

Curtis said...

Oh my gosh, thank you for this recipe and your pumpkin coffee bundt cake recipe too! We had friends over this last week end, 2 different sets on on Saturday and another on Sunday. On Saturday we bar b qued the last days of summer here in far Northern California, and my wife made the pumpkin coffee bundt cake for dessert, it was a HUGE hit everyone loved it! On to Sunday this was a impromtu gathering of old friends, and I had planned on making your soup recipe so I did, and since the pumpkin coffee bundt cake was such a hit on Saturday night my wife made it again for Sunday. Let me tell you that the soup was a HUGE hit also. It was so creamy and yummy, and delicious! Everyone wanted the recipe! The only thing I did different was I added 2 cups of sliced fresh mushrooms. It was a cool cloudy day on Sunday and the soup just hit the spot. We will definitly be making both recipes again!! Thanks for sharing them!
Blessings to you and yours
Curtis & Sherrie.

Curtis said...

Oh my gosh, thank you for this recipe and your pumpkin coffee bundt cake recipe too! We had friends over this last week end, 2 different sets on on Saturday and another on Sunday. On Saturday we bar b qued the last days of summer here in far Northern California, and my wife made the pumpkin coffee bundt cake for dessert, it was a HUGE hit everyone loved it! On to Sunday this was a impromtu gathering of old friends, and I had planned on making your soup recipe so I did, and since the pumpkin coffee bundt cake was such a hit on Saturday night my wife made it again for Sunday. Let me tell you that the soup was a HUGE hit also. It was so creamy and yummy, and delicious! Everyone wanted the recipe! The only thing I did different was I added 2 cups of sliced fresh mushrooms. It was a cool cloudy day on Sunday and the soup just hit the spot. We will definitly be making both recipes again!! Thanks for sharing them!
Blessings to you and yours
Curtis & Sherrie.

Anonymous said...

This soup looks absolutely nothing like mine!! I made it tonight and it turned out SUPER thick! The flour and butter mixture wasn't bubbly at all! From the moment I put the flour into the butter it started getting really thick. It was looking more like polenta then a creamy sauce. I thought that it would eventually thin out, but it didn't! Now my soup looks like pilaf, or the condensed soup you buy in a can from the store! I was so disappointed!!

(Don't worry, I will still end up eating the entire pot because its actually pretty freaking good...)

Carol McLane said...

This sounds amazing and I can't wait to make it. Just as a response to a previous comment -- if you are concerned about calories, you can shave some off by using fat free half and half. and if it doesn't seem creamy enough, add some dry coffee creamer to the hot soup. Adds creamyish without the extra liquid. I know, it sounds weird, but it works.

Anonymous said...

The flavor is amazing. But it was way too thick will be thinning it next time.

Shyla said...

Oh, this is SO good! I read the comments first, so I added probably an extra cup or two of broth. I also added some Better Than Boullion to up the flavor since I was using homemade stock. I added chopped celery and carrots to the rice/broth mix and boiled it all together. This turned out fabulous, thank you! Definitely moving from my pinterest "to try" board to my "soups" board!

Shyla said...

SO good! I added a couple of extra cups of broth as well as some celery and carrots to the rice/broth mixture. I added a couple of tsp of Better Than Boullion since I was using homemade stock. I used rice flour since we're gluten free and it took a bit of whisking to get smooth, but turned out fabulous. Thank you!

Michele said...

I tried this and wow the roux was like play dough! Are the measurements for the flour, broth and half and half correct? It tasted good but it was like a thick stew when it was done and I added a lot more broth. Would love to make it again with the correct measurements. Thanks for sharing.

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Jessica Taylor said...

Chicken bacon and wild rice soup~ I made a double batch today for a group of friends and am amazed at how delicious it is. Thank you for sharing.

Jessica Taylor said...

Chicken bacon and wild rice soup~ I made a double batch today for a group of friends and am amazed at how delicious it is. Thank you for sharing.

Becky said...

Love the soup. I used only 1/4 C of flour and it turned out great.

furpurr said...

Pimiento?? Sherry?? Did I miss something?? Coz I see neither mentioned in either the Ingredients, nor in the Directions...?? I do think Curtis' idea of adding mushrooms is an excellent one, but only because we REALLY like mushrooms!! Have not really cooked with sherry much, so...

Caryn said...

I found this on Pinterest and just made it tonight. It was great. My picky 4 and 5-year-olds both loved it as well. It did come out super thick though, so I added an extra can of broth! Will definitely be making this again.

AFreckledFortune said...

Made this soup yesterday, turned out really well, i did make some changes as i went though.

I used a box of Uncle Bens wild and long grain rice mix instead of just regular wild rice. I couldn't make myself buy the expensive stuff, but it turned out really well. I picked out most of the seasoning, but i think it was complimentary anyway.

I used a 30 oz box of chicken broth instead of the multiple cans for similar cost reasons.

I also used less flour, i would say a little over 2/3 of a cup. Also added a dash extra poultry seasoning, i was worried it would taste too bland.

Im not sure how the original version would have tasted, but my adapted version was really really good!

I'll be keeping this recipe around as a great winter soup.

Lynette Russell said...

I made this today, and cut the flour/butter/half-and-half in half.
That made it a bit thinner, but still it was nice and creamy. I also added some sliced mushrooms. This is definitely a keeper!

Samantha Campbell said...

I am head over heels in love with your china- where did you find it/who makes it? I've been in hot pursuit of something just like this for over two years now!

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