Our Family’s Favorite Chicken Bacon Wild Rice Soup: Rich, Creamy, and So Easy
This chicken bacon wild rice soup recipe delivers a creamy, hearty, and satisfying bowl of comfort food. Learn the secrets to building deep flavor and a velvety texture with our step-by-step guide, perfect for any home cook looking to create a delicious and memorable meal.
Have you ever found yourself craving something truly comforting, a bowl of food that feels like a warm hug? That’s exactly how I feel when a chilly evening sets in. For me, the answer is always a big, steaming bowl of Chicken Bacon Wild Rice Soup. It’s the kind of meal that brings everyone to the kitchen, drawn in by the rich, savory aroma. This isn’t just any soup, it’s a creamy, hearty, and incredibly satisfying dish packed with tender chicken, crispy bacon, and chewy wild rice. The best part? It’s surprisingly simple to make, and I’m going to walk you through exactly how to create this soul-warming magic in your own kitchen. I promise, you’ll feel like a pro by the time you’re done.
Quick Recipe
- Preparation Time: 20M
- Cooking Time: 30M
- Total Time: 50M
- Type of Dish: Main Course
- Cuisine: American
- Recipe Yield: 6 servings
- Calories: Calorie count will very depending on the specific ingredients and portion sizes used. A full nutritional analysis would be required for an accurate number.
Why This Recipe Is a Keeper
- Hearty and Filling: This isn’t a light soup; it’s a complete meal in a bowl, perfect for a satisfying dinner.
- Irresistibly Creamy: We use a simple flour and butter roux to create a rich, velvety texture that coats every bite.
- Flavorful Layers: The combination of smoky bacon, savory chicken, and earthy wild rice creates a complex flavor profile that will have you coming back for seconds.
The Magic Behind a Perfect Chicken Bacon Wild Rice Soup
The secret to a truly great soup is building layers of flavor from the very beginning. Instead of just tossing everything into a pot, we’re going to be intentional with each step. This approach is what elevates a good soup to a truly great one. My family always says this chicken bacon wild rice soup is the best they’ve ever had, and it’s all because of these little details.
The Ingredients: Quality Over Quantity
The foundation of this soup starts with a few key ingredients. Don’t be afraid to use good quality ingredients here—they really do make a difference. We’ll be using both bacon and bacon fat. The bacon adds a fantastic smoky, salty crunch, while the rendered fat is our first flavor-building block, used to sauté our vegetables. We’ll also use a classic mirepoix—a mix of onion, carrots, and celery—which creates a deeply savory base for the soup.
I love using pre-cooked rotisserie chicken for this recipe. It’s a huge time-saver and guarantees tender, juicy chicken every time. Plus, it’s a great way to use up leftovers! However, you can absolutely cook your own chicken breasts or thighs if you prefer. Just make sure to season them well before cooking.
Wild Rice: The Heart of the Soup
Using a good quality wild rice blend is crucial. Wild rice has a wonderfully nutty flavor and a firm, chewy texture that holds up beautifully in the soup without becoming mushy. I recommend a blend that includes a few different types of rice for visual interest and varied texture. Be sure to check the cooking instructions on your package, as cooking times can vary. For this recipe, we’ll be cooking the rice separately. This ensures it’s perfectly tender without over-thickening the soup.
Step-by-Step Instructions for Your Best Chicken Bacon Wild Rice Soup
This is where the magic really happens. Follow these steps, and you’ll have a stunning soup ready in no time.
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it’s crispy. This is your first step in building flavor. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave about 2 tablespoons of the bacon grease in the pot. Don’t be tempted to drain it all! That’s pure flavor we’re working with.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté them in the bacon grease for about 8-10 minutes, or until the onion is soft and translucent. This step is important because it softens the vegetables and releases their aromatic flavors, creating a sweet and savory base. Add the minced garlic and cook for another minute until fragrant.
- Create a Roux: Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes. This is called cooking the roux. The flour and fat mixture, or roux, will slightly toast and lose its raw flour taste. It’s also what will thicken our soup and make it so creamy.
- Slowly Add Liquid: Whisk in the chicken broth and milk a little at a time. This is a key technique for a smooth, lump-free soup. Whisking continuously as you add the liquid ensures the roux dissolves evenly. Bring the soup to a gentle simmer, stirring occasionally. The soup will begin to thicken as it heats up.
- Finish the Soup: Stir in the cooked chicken and the cooked wild rice. Add the dried thyme, salt, and pepper. Let the soup simmer for about 5-10 minutes to allow all the flavors to meld together. Taste and adjust the seasonings as needed.
- The Final Touches: Stir in the chopped fresh parsley just before serving. Garnish each bowl with the reserved crispy bacon and a sprinkle of fresh parsley.
Pro-Tips for the Perfect Pot
- Don’t Rush the Roux: Cooking the flour and fat mixture (the roux) for a couple of minutes is a simple but critical step. This toasts the flour, eliminating that raw flour taste and ensuring a silky-smooth finish.
- The Power of a Bay Leaf: For an extra layer of flavor, toss a bay leaf into the soup when you add the broth. Just remember to remove it before serving!
- Freezing Leftovers: This soup freezes beautifully! Let it cool completely, then store it in an airtight container. When you’re ready to eat it, thaw it in the fridge overnight and reheat it gently on the stovetop. You may need to add a splash of milk or broth to bring it back to the right consistency.
Ingredients for Recipe
This list is broken down into easy-to-read sections to help you organize your shopping and prep.
For the Soup Base:
- 1 package (8-10 ounces) bacon, cut into 1/2-inch pieces
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups whole milk (or half-and-half for a richer soup)
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/2 cup fresh parsley, chopped, for garnish
For the Chicken and Wild Rice:
- 2 cups cooked wild rice blend (follow package instructions for cooking)
- 3 cups cooked chicken, shredded or cubed (a store-bought rotisserie chicken works perfectly)
Tools & Equipment
- Large Dutch Oven or Heavy-Bottomed Pot: Essential for even heat distribution.
- Slotted Spoon: For easily removing the bacon.
- Whisk: Crucial for a lump-free, creamy soup.
- Sharp Knife and Cutting Board: For prepping your vegetables.
A Meal to Remember
This Chicken Bacon Wild Rice Soup is more than just a recipe; it’s a comforting ritual. It’s the kind of meal that brings warmth to your home and smiles to your table. The rich, creamy texture combined with the hearty ingredients makes it a favorite for a reason. I hope this recipe empowers you to create a dish you’ll be proud to share with your family and friends. Happy cooking!
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