Chicken Wild Rice Soup

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Editor’s note: This is an updated version of an article originally posted December 2011 with better photos and additional information.

Serve in a pretty tea cup as a dinner first course or for lunchtime get-together with girlfriends. 

Or serve in a big bowl for hungry kids. Give them some crackers and let them dig in.

Wild rice soup prep

Cook the bacon per your preferred method. For less mess and attention, I like to bake the bacon.

Here’s how to bake bacon:

• Preheat the oven to 400F.
• Place the bacon strips onto a large baking sheet with low sides.
• Bake 15-20 minutes or until desired doneness, flipping once near the end of cooking. (This isn’t really necessary as the bacon cooks evenly without flipping.)
• Carefully remove the pan from the oven and transfer the bacon to a paper towel-lined plate to drain off grease.

Time-saving tip

Cook up a full package of bacon, maybe while you are already in the kitchen; drain on paper towels. When completely cool, place in freezer-safe zip-top bags. You can separate the layers with waxed paper but this isn’t necessary. Store the packaged bacon in the freezer and it is ready whenever you want.

NOTE: Slightly under-cook the bacon if you will be heating it later for breakfast or an other dish.

Thaw the bacon for topping salads or garnishing dishes. To heat, place bacon on a paper plate, paper towel or napkin and use the microwave. No need to thaw, just cook on high for a few seconds to about 60 seconds, depending on how many slices you are heating and your particular microwave.  

With a knife or scissors, chop/cut bacon into small pieces.

Measure the rice and pour into a strainer; rinse under cold water and drain.

Cut the cooked chicken into bite-size pieces. Chicken wild rice soup is a perfect follow dinner when you have had a roasted chicken (or turkey) and want to use the leftovers. If you don’t have cooked chicken, grocery store rotisserie chicken is perfect.

Slice the green onions.

In a large saucepan, combine the chicken broth, wild rice and green onions; cover.

Bring to a boil. Reduce heat; cover simmer 35-40 minutes or until rice is tender.

Making a roux

Roux is flour and fat cooked together and used to thicken soups and sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.

In medium saucepan, melt butter.

Stir in the flour, salt, poultry seasoning and pepper.

Cook 1 minute, stirring constantly; until smooth and bubbly.

Adding the half and half

Gradually stir in half-and-half; cook until slightly thickened; stirring constantly.

Slowly add half-and-half mixture into rice mixture; stirring constantly.

Add cubed chicken, bacon and pimento.

Stir in sherry, if using.

Heat gently, stirring frequently; do not boil. 

• 6-cups chicken broth/stock
• 1/2 cup uncooked wild rice, rinsed
• 1/2 cup finely chopped green onions
• 1/2 cup butter
• 3/4 cup flour
• 1/2 tsp salt
• 1/4 tsp poultry seasoning
• 1/8 tsp pepper
• 2 cups half-and-half 
• 1 1/2 cups cubed, cooked, chicken or turkey
• 8 slices bacon, crisply cooked, crumbled
• 1 tbs. chopped pimento
• 2 to 3 Tbs. dry sherry, if desired

DIRECTIONS:

In large saucepan, combine chicken broth, wild rice and green onions; cover. Bring to a boil. Reduce heat; cover simmer 35-40 minutes or until rice is tender.

In medium saucepan, melt the butter; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly; until smooth and bubbly.

Gradually stir in half-and-half; cook until slightly thickened; stirring constantly.

Slowly add half-and-half mixture into rice mixture; stirring constantly.

Add cubed chicken, bacon, pimento and sherry.

Heat gently, stirring frequently; do not boil. Garnish each serving with additional green onion and bacon.

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