This is one of our favorite soups. I can’t wait until Fall to make this stick to your ribs soup. I serve with a cut up loaf of fresh bakery bread cubed, so you can mop up the goodness from the bottom of the bowl.
We have the last home soccer game tomorrow night. I know sitting in the 45 degree weather will be worth it to know that we have this nice pot of soup simmering in the crockpot.
See that lovely bacon in there. Makes my mouth water. This is super good for potlucks and dinner parties too.
- 2 or 3 cups cubed or shredded cooked chicken
- 8 slices bacon cooked crispy and then crumbled
- 3 cans chicken broth
- 2 cups water
- ½ cup uncooked wild rice, rinsed
- 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
- In a large saucepan, or soup kettle, place the 2 cups of water and the wild rice in the pan. Bring to a boil, then reduce to a simmer. Cook for 25 minutes or until the rice is tender. There may be some liquid left, do not drain it.
- In a separate saucepan, melt butter, add flour, salt, poultry seasoning and pepper. Stir until combined. Then using a whisk, add to the wild rice. Mix in the half and half. Add cooked chicken and simmer on very low for a minimum of one hour, two or three is best as the flavors gel.
- At the point of completing the soup, I sometimes transfer to a crockpot, that way it can warm up and you don’t have to be home.
- I sometimes also add mushrooms…yum!