Chicken Bacon Wild Rice Soup Recipe

INGREDIENTS

1 ½ pounds chicken breast, cooked and shredded
1 ½ pounds bacon, cooked and crumbled, grease reserved
1 cup rinsed wild rice
½ cup green onions (or add sauteed garlic/onion)
3 10.75 oz cans cream of chicken soup (my mom uses chicken broth with less water)
5 cans water
5 tablespoons bacon grease
2 tablespoons butter
1½ teaspoons salt + ½ teaspoon pepper (more to taste)
¾ cup flour
2 cups half and half
3 cups milk
additional water, milk, or broth for thinning

DIRECTIONS

1. Prep the chicken and bacon.
2. Whisk the cream of chicken soup and water together in a large saucepan. Bring to a boil. Add the green onions and wild rice and cook, covered, for 30-45 minutes. Remove from heat and allow to soak in pan, covered, for up to 1 hour (this is optional – just makes the consistency of the rice a little softer). There should still be a little bit of liquid in the pan at this point.
3. In a large saucepan or skillet, melt the bacon grease and 2 tablespoons butter over low heat. Add the flour and salt and pepper and stir until a thick paste forms. Cook for 1 minute. Add the half and half and milk. Whisk until smooth and thick – about 5 minutes.
4. Add the creamy mixture to the rice pan. Add the chicken and bacon and continue to cook over very low heat for at least 8 hours. You can also transfer the soup to a slow cooker and just keep it on low. Adjust the consistency to your preferences by adding more milk or water and whisking until smooth.

Source : Pinch of Yum

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