Chicken Bacon Wild Rice Soup

Chicken Bacon Wild Rice SoupPinitI asked, you answered.

And when the first six people in a row answer creamy soup, you gotta give ’em creamy 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.

4.5 from 22 reviews
Chicken Bacon Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 (10¾ oz) cans 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 teaspoon salt
  • ¼ teaspoon poultry seasoning
  • ⅛ teaspoon pepper
  • 2 cups half and half
  • 1½ 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
  1. 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.
  2. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
  3. 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.


I’m feeling a short post and a round of iPhone games coming on.

Yep, there it is.

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  1. Yum, that looks so comforting. A big bowl of love! :-) And I wanna learn about mith! :-p So cute. What grade do you teach? I used to teach at a child development center — infants and toddlers mostly, I miss the little buggers sometimes. Just sometimes. :-p

    • I teach 4th grade. Although I should mention that the student who wrote the note is an English learner… not all of my 4th graders spell like that! :)

  2. Growing up in Minnesota, wild rice was a staple in my life. This brings me back to childhood…yum!

    I used to live for Byerly’s wild rice soup if my mom didn’t have any made :)

  3. This looks heavenly! I want it for lunch TODAY! :)

  4. Blog is the New Black says:

    Ummmm… yay for creamy soup! :)

  5. Lizabeth K. says:

    I’m pretty sure the student who made you this picture has a little brother that I work with. His little brother brings me pictures from your student, too! So cute!

  6. I want a bowl of this right now – I love the texture of wild rice in soups and anything with bacon is bound to be a winner!

  7. You had me at bacon…:)

  8. I think this pretty much defines comfort food. Want!

  9. Wild Rice Soup always makes me think of Minnesota – I like the bacon addition. :)

  10. Yummy! I love wild rice sooooo much. And who doesn’t love a creamy soup, especially this time of year 😀 I’m going to have to try this one for sure.

  11. Iowa Girl Eats posted a photo of this soup on her Friday favorites — wow, it does look incredible!!

    • I saw that! Thanks – it’s my FAVE. I only have one photo, though, because I seriously had it eat it right that very second.

  12. Oooh this looks so rich and hearty!! And I love the flavor combination.

    Have a wonderful weekend.

  13. Oh, this will be such a hit at my house. Can’t wait to try it! And I love your teacher stories, keep ’em coming…my mom was a teacher and nothing beats the honest mistakes kids make :)

  14. This soup looks so perfect and full of lots of different textures, and I love the little drawing! Sometimes my kids bring me things that totally melt my heart and give me a good chuckle at the same time too. Gotta love those little munchkins!

  15. This sounds like the ultimate comfort soup, love the addition of bacon and rice; perfect for this season:)

    • It is the epitome of comfort food. And since we always eat it at Christmas time, it gives me so many warm fuzzies. :)

  16. This looks amazing. I absolutely love bacon in soup and I love creamy soup even more.

    • Cream, bacon… it’s kind of a heart attack in a bowl. But you have to have it at least once, it’s so cozy! :)

  17. Love this soup… and that crock it’s in! This is on my menu for the week!

  18. I love this recipe! It isn’t as cold as I want it to be (I live in Phoenix) but I’m so ready for January winter and soups :) Delicious!

  19. Wow! This looks delicious and perfect for my men…two teens and a firefighter hubby. Thanks so much.

  20. stephdmarsh says:

    Ohhhh! I loved the look of this and the recipe name conjured up sentiments of warm, winter comfort food. I was so excited about this and so wanted to love it. But, I must ask, did you test this before posting? Even with big flavors such as bacon, poultry seasoning and wild rice, this recipe had NO personality or flavor. It tasted to me like old fashion breakfast gravy. I’m so sorry to not give a good report because I thought the look and name were indicative of deliciousness. :(

    • Oh, of course I tested it. :) We have this every year at Christmas! Sorry that you didn’t like it. Hopefully you can find another recipe with enough seasoning to satisfy!

    • Dennise Cox says:

      I agree Steph it was a bit bland when followed as the original directions dictated. I added some minced garlic and red pepper flakes (and more salt and pepper). The flavors did improve the longer it simmered. Also, I used a roasted herb chicken for my “cubed or shredded” chicken to liven it up. Next time I make it, I intend to use a small amount of fresh mushrooms in the recipe. Served with toasty bread and a salad. Family really liked.

  21. So there are only 3 steps to the soup. When do you add step 2 and step 3 to the main pan from step one (ie the rice and broth). Sorry I need more detail. LOL


    • Step 2 is when you start making the roux (creamy base) with flour and butter. In step 3, you add the cream to what you already started in step 2. And then where it says “add remaining ingredients” in step 3 would be when you add the wild rice, chicken, etc. Hope that helps! :)

  22. we have some days of football ahead of us this weekend, this would be perfect to serve!

  23. Growing up in MN too, I love love love wild rice! I make a very similar recipe like this and to cut some time and extra dishes, I’ll use the already cooked bacon – just warm it in the microwave and let it cool to get crisp (I usually have to make extra or be ready to slap a few hands back)

  24. This looks really good. Why does it only have 2 1/2 stars??

  25. Krysta N. says:

    I found this recipe and saved it to my “to-try” file before you made the corrections about the condensed soup and cooking time so unfortunately I was disappointed when I made it. It needed more flavor and was thin thin thin. I may or may not try it with the condensed soup, I try to avoid using those and would have to make a substitute version if I did. I’m glad I decided to check back though so now I know that it isn’t just a bad recipe. I’m giving it 3 stars on the assumption that it is much better when made with those corrections.

    • Bummer! :( When we make this, it’s usually super thick. I think it’s because we let it simmer for several hours, which was not previously noted in the recipe instructions. Sorry for the confusion with the condensed soup – hopefully it’ll go better the second time around, if you’re willing to give it another go. And if nothing else, thanks for the feedback!

  26. good soup

  27. WOW! This recipe is awesome! I just made it and it turned out fantastically :)

  28. Jenifer says:

    Rainy day here in CT. This soup should help get us through it!!!!

  29. Made this for dinner tonight–WOW! So good! It’s replacing my previous go-to recipe for wild rice soup. (And as a Minnesota native, I take my wild rice pretty seriously!) For those who were wondering about the condensed broth, instead of the condensed chicken broth, I replaced the broth AND the water in the recipe with 6 C water (total) and 5 chicken bouillon cubes. Used half milk, instead of all half & half. Added 1/2 cup sliced carrots and a minced clove of garlic at the beginning. The sherry is delicious, but 2 T was plenty for my taste. Next time I will saute some fresh mushrooms and add those. The soup was super thick and creamy, even without much simmering time. What a great recipe–thank you!

  30. Beautiful picture. I can’t wait to try this recipe this winter. Thanks for sharing!

  31. I live in greece and have no access to condensed chicken broth. We have condensed cream of chicken or boullion cubes. Any suggestions? I really want to try this without being dissappointed :(

  32. I made this today and it turned out perfect! Used chicken stock instead of broth.

  33. This looks wonderful!! I am curious though… u think its possible to put this in the crockpot and let it simmer all day until it thickens? Also…I dont have pimentos….would it be ok without them or is there a substitute I could use instead of pimentos? Thanks so much :)

  34. Hi Lindsay,

    I teach English language learners so you’re spelling comment made me laugh! Unfortunately I have to say this recipe didn’t workout at all for me. I’m pretty sure I followed it correctly, I’m kind of a nut about following recipe directions. My husband and I noticed a strong flour smell as we spooned it into our bowls. We had to thin it out because it was so thick. I took one bite and actually spit it out. It tasted like I had a mouth full of bacon flavored flour. I love bacon but this was awful. I was looking forward to it but now I’m totally bummed by the results. Have you experienced anything like this before?

  35. This recipe sounds great! Also, where is your pottery from? It’s lovely.

  36. I made this this soup tonight and I thought it was very good! I simmered it for two hours after I combined all the ingredients. It was thick right off the get go…I would make sure to cook down the flour and butter mixture for longer than a minute to make sure all the “raw flour” taste gets cooked out. I also added some of the bacon grease from cooking the bacon in with the butter. Great soup for a cold night in the midwest!!!! Even my two sons (ages 4 and 7) ate it up while dipping chunks of toasted bread in it!

  37. thenewmrsboyd says:

    I made this recipe with chicken broth because that’s what I had and I loved it- but I tweaked/recommend the following-

    1) saute some mushrooms and add those in with the chicken
    2) add up to 1/2 tsp more salt
    3) don’t skip the sherry like I did
    4) I got a wedge of parmesan cheese and grated a substantial amount into the soup and stir and let it cook for a minute more- WOW!! huge difference!!!

    Perfect for winter :) Thanks for post this

  38. Hi! I am including this in my slow cooker recipe collection here

  39. Made this soup today for my mother and husband! Used fat free half n half and turkey bacon and it was amazing!!!!

  40. Cannot have enough good soup recipes and this looks fabulous. I also love the soup mugs. Can you please tell me where you found those?

  41. I found your recipe on Pinterest this morning and said right then and there…”I am making this for dinner tonight.” I did, I did not have the same type of soup but took the recommendation of another commenter and used 5 cups of chicken stock. The recipe was easy to follow and the resulting dish was FANTASTIC!!! The children said this was one of the best soups I have made yet and the husband said it was great!! So this one has been saved for eternity in the Donovan Recipe File!!! Thank you so much for sharing.

  42. This sounds delish and would like to make this soup this weekend. Looking for lots of comfort to ease my soul from this yucky flu. I have a question, however about your ingredients list. You mention “condensed” chicken broth… I’m confused. Are you meaning condensed chicken soup or just regular chicken broth as it can’t be both. Thanks!

    • Regular chicken broth. Sorry for the confusion! I’ve since asked my mom and the recipe source what that should really mean and they’ve both said regular chicken broth. I’ll change it on the ingredient list.

  43. Giancarlo says:

    Hi Lindsay,

    I made this soup in November for a friend who was sick and busy, so I ate some then and then froze a big bag to give to her. Well, I never saw that friend again so I thawed and ate the remaining soup with a couple of friends this past weekend. They confirmed what I already suspected – this is the most delicious soup ever conceived.

    It was so thick. Almost a paste, really. Very creamy and tasty. I added a bit of Korean red pepper powder like this: but I can’t see that changing the flavour too much. I can’t understand the other comments here which describe the soup as watery or flavourless.

    Thanks for the recipe, I’ll be making it again soon.

  44. I made this tonight since it has been cold-ish and rainy here in Missoula. It was so good. I added chopped mushrooms and minced garlic to the onion/rice at the beginning and it was epic. My boyfriend got home from work and said he could smell it from the driveway.

    I served it with gouda quesadillas.

    I used 4 cups of no-sodium chicken broth and tossed in a bullion cube (reduced sodium) and used regular 1% milk instead of cream (what I had on hand). It was still so creamy and just-rich-enough and yummy it was hard not to go back for thirds!

    It is going in my recipe box with 5 stars on it!!

  45. Shannon says:

    I was looking this up to make it again and thought I’d let you know that we love it and have made it many times…my boyfriend requests it! I actually make or throw it into the crockpot. Thanks so much for the great recipe!

  46. hmmm, I want to make this but I have barley, not wild rice…how do you think that would work? Kind of has a similar earthy flavour!

    • Wild rice is so distinctive and such a big part of the soup, I wouldn’t use it and expect the same results, but you could sure try it as a variation! :)

  47. Sounds delicious, but curious as to how to make it in the slow cooker? Do you have any slow cooker directions?

  48. Hello, I just found your site and I am so excited to try out this recipe. I a postgrad student who just recently moved to Scotland & the thought of something warm like this is so appealing. However I’m trying to learn how to cut on a budget – but also cook as little/rarely as possible 😀
    I was wondering how many servings that this would make? And if it is possible to freeze something like this? Thank you for any help.
    Shauna Maebhe :)

  49. Megan Hamilton says:

    Making this right now! I pinned it ages ago and am finally giving it a go now that it’s Fall(ish).

    Thanks for the recipe!

  50. Can this be made in a crockpot?

    • I think so, but I wouldn’t just dump it all in. I’d do the chicken and rice in the crockpot, and then make the creamy part on the stovetop and add it for the second half of cooking.

  51. I’m not sure if I’ve commented on this before or not 😛 But just stopping by to say we’ve made this tons of times. My boyfriend LOVES it, as do I, and he requests it constantly! Making it again tonight! Thanks for the recipe!

    I also saw the crockpot question and I have made it in the crockpot, but I would definitely wait to add the creamy part as the rice takes so much longer to cook in there, I had a hard time getting it to cook to where I wanted it dumping it all in like I did.

  52. Marla kapoor says:

    Lovely recipe until it called for 1/2 cup butter ( 1 stick ) and 3/4 cup flour. This much
    Rue would be perfect if making soup in a bathtub. I adjudged accordingly , added
    3/4 cup rice and I turned out very very good.

  53. First, I’d like to thank you for everything that you do w/your recipes and your food photography. Second, sadly.. I recognized an image of yours that I had repinned and I didn’t realize, until now, that it was your image and a bad link. The link was to a click-through. I have since corrected the link and hope that Pinterest will propagate. I also repinned today, in hopes that it will right some of the traffic for you.
    While I am a vegetarian, my husband is an omnivore and he’s going to LOVE your chicken, bacon, wild rice soup.
    Keep up the great work! With any luck, my eye will be sharper next time!

  54. I’m a very picky eater and have not had much success liking the flavors of many chili’s, soups or stews. However, we LOVED this soup! I am going to be making a double batch on Christmas Day for my family,so glad I found this, thank you for sharing Lindsay.

  55. We are such fans of this recipe that I had to share it with my readers, too! Posted about it today, you can see it here:

    Thanks so much for the great recipe! :-)

  56. Do you think substituting the flour for cornstarch would work? Really want to make this but I’m gluten free…

    • No, I don’t, because you really need to make a roux for the base and cornstarch is so different than flour. Are there any GF flours that would work?

  57. I made this for my family a couple weeks ago. Everyone loved it. I’m not sure why one of the reviews I read said it had no flavor- I thought it had great flavor. I’m definitely keeping it as a go to soup for winter. Thanks for sharing!

  58. Michelle says:

    Hi Lindsay!

    I’ve been drooling over the slow cooking recipes of this dish that you’ve posted. Unfortunately I don’t have a kitchen that would let me cook for 6-8 hours, so was thrilled when I came across this recipe in a link from your latest crockpot version!
    The thing is, my mum is turning 50 years, and I am looking for something I can make for her celebratory dinner. Do you think this would be a good dish to make for that occasion, or do you reckon it’ more of a “everyday” dinner?
    Thank you for your kind help in advance, and keep up the good work!!!

    • Michelle says:

      I add a follow-up question to my own post, haha.
      What do you recommend to serve with the soup for a dinner like this?

    • We make this every year at Christmas, so I would definitely consider it a “special occasion” meal! The crockpot version is really more of an everyday meal.

      • Michelle says:

        Lindsay!!! You are a life saver! I made this last night, for my mother’s 50th birthday, and it was absolutely DELICIOUS! Oh my, I don’t have words! It was absolutely amazing, and soooo good. My parents were in awe as well.
        It was really rich, so I didn’t manage to finish my plate. BUT that means there’s plenty left for lunch, which I’m super excited about (especially because of the note that it might be even better the next day; how is that even possible???).
        Here’s proof, haha, although judging by the photo I understand why I won’t be a food blogger any time soon.

        To make it short; I just wanted to say thank you and please be aware that your cooking, sharing and blogging made at least one family at the other side of the globe very happy last night (all the way in Norway). THANK YOU! :-)

  59. I live by myself and the biggest thing for me is waste. Do you think you it would be ok to freeze half of this and into individual servings and just pop it into a pan on the stove when i needed something quick and easy for dinner?

  60. Shelley says:

    I just made this and it is DELICIOUS! Great recipe!

  61. 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.

  62. 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.

  63. 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!!

  64. 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!

  65. 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!

  66. 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?

  67. I made this last night, without pimentos or sherry, and it was delicious! My husband said it was amazing :)

  68. 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!

  69. Meaghan says:

    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!!

  70. Melanie says:

    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!

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