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

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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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