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Chicken and Bacon Wild Rice Soup

  • Yield: 6-8 1x


This soup, like most, gets better with time. I recommend allowing it to cook over low for an hour or two at least. Better yet, make it the day before you plan to eat it!


  • 1 quart (4c) chicken broth
  • 2c water
  • 3/4c wild rice (I used a wild and brown rice blend)
  • 1/2c green onions, diced
  • 1/2c butter
  • 3/4c flour
  • 1/2 tsp black pepper
  • 2c half-and-half
  • 11 1/2c cooked, cubed or shredded chicken
  • 8oz bacon, cooked and crumbled
  • 1 Tbsp diced pimentos
  • salt to taste


  1. In a large pot or Dutch oven, combine chicken broth and water and bring to a simmer over medium-high heat. When liquid is simmering, add wild rice and green onion. Bring mixture to a boil, then reduce heat to a simmer. Simmer 30-45 minutes, or until rice is tender.
  2. In a small saucepan, melt butter over medium heat. Add flour and pepper and stir until very smooth. Gradually add half-and-half and stir to combine. Continue cooking over medium heat, stirring constantly, until mixture is slightly thickened. Pour thickened mixture into the rice mixture and stir to combine.
  3. Add chicken, bacon, and pimentos to soup and stir. Soup will look thin. Cook on low heat at least 30-45 minutes to allow soup to thicken. Soup will continue to thicken the longer it cooks and rests.
  4. For best results, allow soup to sit on low heat (stirring occasionally) for an hour or two, or prepare the soup the day before you plan on eating it and refrigerate it overnight. If you’ve refrigerated it overnight, reheat soup before serving.