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Made this last night just as written and it was amazing. Everyone loved it. It’s going in my hand written recipe book with all of my other favorites. Thanks for sharing!
Nicole
I asked, you answered.
And when the first six people in a row answer creamy soup, you gotta give ’em creamy wild rice soup.
Kind of like when your students tell you that you’re good at leaching mith, you gotta keep leaching ’em mith.
And kinda like when your taste buds still crave party balls, you gotta give ’em party balls. And this is the last time I’ll talk about the party balls. #liar
This is the best wild rice soup I’ve ever had, EVER, compliments of my mama. It has bacon, chicken, wild rice, and creamy cream. It will wrap you up in a blanket of cozy. That’s why you need to make it right.this.minute.
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Chicken Bacon Wild Rice Soup
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Description
This chicken bacon wild rice soup is my family’s favorite recipe – so thick and creamy and full of chicken, bacon, and wild rice.
Ingredients
- 3 (10 3/4 oz) cans chicken broth
- 2 cups water
- 1/2 cup uncooked wild rice, rinsed
- 1/2 cup finely chopped green onions
- 1/2 cup margarine or butter
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 2 cups half and half
- 1 1/2 cup cubed or shredded cooked chicken or turkey
- 8 slices bacon, crisply cooked and crumbled
- 1 tablespoon chopped pimiento
- 2–3 tablespoons dry sherry, if desired
Instructions
- 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.
- 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 marry 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.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: American
Keywords: wild rice soup, chicken wild rice soup, chicken bacon soup, wild rice
I’m feeling a short post and a round of iPhone games coming on.
Yep, there it is.
Are there slow cooker directions for this recipe by chance?
There aren’t, but you could try this slow cooker wild rice soup instead: https://pinchofyum.com/crockpot-chicken-wild-rice-soup
I just was on the IPad and came across your recipes. They all are great.
Clearly, that child’s note says that you are a good teacher for learning mith. As for wild rice soup, I’m shopping through recipes. I bet nobody else has as many as you.
I love food creamy foodstuff.
This is *delicious* soup!!! It’s so nice to find a recipe that I don’t have to shop for. I made it exactly as written (including the Sherry,) and it is not lasting long! I think I will add browned mushrooms in butter to the soup this next time. Maybe it’s my mood today. Maybe it’s the wild rice. But mushrooms were calling me. Thanks for a great recipe, Lindsay! It’s officially in my rotation.
Quick question… Is it 3 cans of chicken broth or 10 3/4 oz of chicken broth??
This was hands down the best cream of chicken soup I’ve ever had! It even beats our town restaurant… and people buy that stuff by the quart! Thank you so much for this recipe.
Hi, do you think the soup can be frozen?
Thanks:)
Definitely! 🙂
This is my families very favorite soup! I’m so thankful you posted this recipe, it’s saved me many times when we’ve had company over for dinner. I’ve used wheat flour & skim milk before (out of lack of the others) and it was still amazing!
Great suggestions for substitutions, Melanie! Thanks! 🙂
LOVE this recipe! I cheat a little and use the seasoning packet that comes with the uncle ben’s wild rice instead of the green onions (because I’m a broke college student that saves money wherever I can and hates chopping! lol). I make this all the time and eat the left overs for days on end! Yummy!!
Made this last night just as written and it was amazing. Everyone loved it. It’s going in my hand written recipe book with all of my other favorites. Thanks for sharing!
Thanks for the comment – I’m so glad to hear that you liked it Nicole!
I made this last night, without pimentos or sherry, and it was delicious! My husband said it was amazing 🙂
I absolutely love this creamy soup in it’s original form, but next week we re throwing a dinner party with two vegetarians. Do you have any suggestions how I could make it vegetarian friendly, without losing it’s deliciousness?
What about adding sautéed mushrooms? I would still cook the rice and the mirepoix and everything int he crockpot since it takes forever 🙂 and then just saute some mushrooms in a separate pan when you make the creamy part at the end, and stir it all together. Voila?
Just made this and it turned out great 🙂 Very creamy and full of flavor. I’m not from Minnesota..but this recipe almost makes me wish I were 🙂 Yep – it was that good!
This is the best wild rice soup! MN girl too! Had this recipe from an older Betty Crocker book that called for turkey, and have made it for years. Glad to see it here and I can “PIN” it. It is very good on the first day and even better and thicker on day 2. I’m surprised some thought it was bland, I think the sherry really makes it. It is also pretty with pimento, onion and bacon on top. Back in the day when you invited your boss over over dinner, I served it and he ended up using the recipe for the Alex Tech Hotel-Motel Management fund-raising banquet. True story!
Thanks for the comment – I’m so glad to hear that you liked it Kathy!
I’ve made this recipe several times over since I found it a couple years ago. It is always a HUGE hit. Also grew up in MN, now live in NE, but still get my wild rice from home. A family friend harvests and sells it – it is the best 🙂
Thanks so much for having this recipe available to others – WE LOVE IT!!
That’s awesome! I’m so happy to hear that. Thanks so much Rachel!
This recipe sounds delicious and I can’t wait to try it. Thank you! And just FYI, much as I love the image of those happy jolly flavors, I am pretty sure that flavors marry–just like people–rather than “merry” as much fun as that sounds.
Tru dat! Need to fix – I’ll take care of it now.
I’ve been cooking for over 50 years and have never heard of condensed chicken broth. I know about canned chicken broth, chicken stock and chicken bouillon. Where can I find condensed chicken broth? I’m anxious to make this for my family, it looks wonderful.
It’s just regular chicken broth, or stock would be good as well.
I just made this and it is DELICIOUS! Great recipe!