Monday, October 31, 2016

Bacon, Chicken and Wild Rice Soup #secretrecipeclub


I had one of those days last weekend.  It was cold and windy and I wanted something warm. It was the perfect time to make a delicious soup.  I used the opportunity to find a new recipe for the special reveal of Secret Recipe Club for Fall recipes.  After a pretty quick but difficult search of soups on Heather's blog, Join Us, Pull Up A Chair, I settled on Chicken, Bacon and Wild Rice soup.  Heather has over 30 soups and several chili recipes.  I bookmarked her Slow Cooker Southwestern Corn and and Potato Chowder and the Slow Cooker Italian Chicken soup

Heather and I both grew up in the kitchen, enjoying cooking and love sharing that experience with our children. Of course, Olivia isn't the most helpful just yet but she loves to sample. 

This soup came together really easily.  Heather noted the longer the soup simmered the more the flavors came together.  We didn't have the time before the baby needed to eat and ate a bowl as soon as the cooking time ended.  No matter, it still tasted amazing.  The best part was the leftovers for lunch on Monday. 





Chicken, Bacon and Wild Rice Soup

by Emily Morris
Prep Time: 15 minutes
Cook Time: 1 hour to 2 hours
Keywords: saute soup/stew bacon chicken rice
Ingredients (serves 6)
  • 1 quart chicken stock
  • 2 cups water
  • 1/2 cup uncooked wild rice, rinsed
  • 1/2 cup finely chopped scallions
  • 1/2 cup finely chopped carrots
  • 1/2 cup unsalted butter
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp poultry seasoning
  • dash of fresh ground pepper
  • 2 cups half and half
  • 2 cups chicken breast, cubed
  • 8 slices of bacon, cooked until crispy and then crumbled
Instructions
In a large saucepan, combine the chicken stock and water. Add the wild rice, carrots and scallions, bring to a boil and reduce heat. Cover and simmer for 30 to 45 minutes or until the rice is tender. There will be liquid remaining, do not drain.

In a small saucepan, melt the butter. Add in the flour, salt, pepper and poultry seasoning. Cook for one minute until the mixture is smooth and bubbly. Slowly add in the half and half, stirring continuously until the mixture has thickened.

Add the thickened cream mixture to the rice and mix in the cubed chicken and bacon. Cook on low for at least a half an hour. The longer it cooks, the more the flavors combine and the soup thickens.

Serve hot with fresh bread or crackers.
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16 comments:

  1. Yum...I would love a bowl of this right now. I think it is going onto the menu very soon.

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  2. This sounds amazing. I love wild rice in just about anything, so will be trying this soon.

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  3. I'm loving all the soup recipes in the reveal today. All different, but warm and inviting! You can't go wrong with rice, veggies, and extra bacon!

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  4. wild rice makes a normal chicken soup feel so fancy! love the addition of bacon too!

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  5. Yum! I could use a bowl of this today!

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  6. All these amazing fall soups are killing me!! This looks amazing.

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  7. Looks like a delicious and comforting soup for a chilly fall night!

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  8. So glad you loved this soup! I need to make it again...it's been awhile!

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  9. Yum, you had me at bacon. :) This sounds like a wonderful meal to chase those chilly Fall and Winter nights away.

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  10. This soup looks wonderful. I love all the soups in this reveal day and I know I need to make this sometime this winter. Wonderful SRC post!

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  11. Good day, hopefully today can be better than the day before.

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  12. I'm always happy when there's enough for leftovers the next day! This sounds fantastic!

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  13. Okay, the bacon wins. This looks absolutely delicious. Going to have to try it! TRaci, BurntApple.com

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  14. Thanks for the article that you created, very informative and delivery means clear and easy to understand.

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  15. This looks so delicious and perfect for leftovers.

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