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–+ servings

Creamy Chicken & Wild Rice Soup

If you’re looking for a chicken and wild rice soup recipe that is perfectly creamy and full of flavor, this recipe is for you! With savory notes from the bacon paired with fresh herbs and creamy parmesan in every scoop, the combination of flavors will make this soup a favorite for all the years to come!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 12

Ingredients  

  • 1/2 lb. bacon
  • 1/2 c. unsalted butter + 2 tbsp.
  • 1 large onion
  • 5-6 cloves garlic
  • 1 1/2 tbsp. fresh rosemary
  • 1 tbsp. fresh thyme
  • 3-4 large carrots
  • 3-4 celery stocks
  • 1/2 c. mushrooms
  • 12 c. chicken stock
  • 2 bay leaves
  • 1 lb. chicken breast
  • 1 1/2 c. wild rice rinsed
  • 1 c. parmesan cheese
  • 1 rind of parmesan
  • 1/2 c. all-purpose flour
  • 1/2 c. heavy cream
  • 1/4 tsp. salt
  • 1/2 tsp. pepper

Instructions 

  • In a large stock pot, add the chopped bacon and sauté until fully cooked, then set the cooked bacon aside.
  • In the same large stock pot, remove the bacon grease and add two tablespoons of butter, melt over medium heat.
  • Once the butter is melted, add the chopped onion, minced garlic and chopped herbs. Sauté until the onions are fragrant and translucent.
  • Combine the chopped carrots, celery and mushrooms to the stock pot, then add the chicken broth and bay leaves, bring to a boil.
  • Once the soup is boiling, add the chicken breasts and let boil for 10-12 minutes or until the chicken is fully cooked, then set the cooked chicken aside.
  • Reduce the soup to low heat, add the wild rice and parmesan rind, and simmer for 30 minutes.
  • While the soup is simmering, stir occasionally, shred the chicken breasts and make the roux. (To make the roux, melt 1/2 c. butter over medium-low heat, whisking continuously, then add 1/2 c. flour, and continue mixing until fully incorporated, remove from heat.)
  • After 30 minutes of simmering, add the roux, bacon, chicken, parmesan cheese, heavy cream, salt and pepper, and allow the soup to simmer for 30 more minutes.
  • Prior to serving the soup, remove the bay leaves and parmesan rind, and enjoy!

Notes

The chicken and wild rice soup can be refrigerated for up to 2 days (or placed in the freezer to save for later). Reheat on the stove before serving, serve with sourdough and enjoy! 
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