Main Course: Chicken Bacon Wild Rice Soup
On a lazy afternoon I came across this recipe and I knew exactly what I was going to make for dinner. I decided to take a deeper look into the website and found that it was a goldmine! My menu for the entire week was set. Try this soup and let me know how much you enjoyed it.
- 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 tsp salt
- ¼ tsp poultry seasoning
- 1/8 tsp pepper
- 2 cups half and half
- 1½ cup cubed or shredded cooked chicken or turkey
- 8 slices bacon, crisply cooked and crumbled
- 1 tbsn chopped pimiento
- 2-3 tbsn dry sherry, if desired
- In a large saucepan, combine chicken broth and water. Add wild rice and onions and 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.
- In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
- 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, pimiento, and sherry).
- 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.