Chicken and Wild Rice Soup
Ingredients
-
4
slices
bacon, chopped
-
1
medium
onion, diced
-
2
medium
carrots, peeled, halved and sliced
-
2
stalks
celery, thinly sliced
-
1
teaspoon
minced garlic
-
⅓
cup
flour
-
5
cups
chicken broth
-
2
cups
cooked shredded chicken
-
1½
cups
cooked wild rice
-
¾
cup
heavy cream
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
chopped fresh parsley
Instructions
- 1. Cook the chopped bacon in a large pot over medium-high heat until crispy, then remove and drain on paper towels.
- 2. In the bacon fat, add diced onion, sliced carrots, and sliced celery; cook until tender.
- 3. Stir in minced garlic and cook briefly.
- 4. Add flour to the vegetables and cook for a minute to coat them.
- 5. Gradually whisk in the chicken broth and bring to a simmer.
- 6. Add the shredded chicken and cooked wild rice, cooking until heated through.
- 7. Stir in the heavy cream and simmer for a few more minutes.
- 8. Season with salt and pepper, then mix in the chopped parsley.
- 9. Serve the soup topped with reserved bacon.
Nutrition Facts (estimated)
Servings
4
Calories
408
Total fat
20g
Total carbohydrates
29g
Total protein
24g
Sodium
658mg
Cholesterol
129mg
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