This soup is a rockstar, its simple and cheap to make, and even the pickiest eater will enjoy this. I make it at least once a month and it makes for great leftovers.
- 1 cup cooked and chopped chicken
- 1 cup uncooked wild rice
- 1lb thick cut bacon
- 3/4 cup chopped carrot
- 3/4 cup diced celery
- 3/4 cup diced onion
- 30oz chicken broth (3.75 cups)
- 3x 10.75 oz cans of cream of chicken soup
- 1lb shredded cheddar cheese (optional)
- Salt and Pepper to taste
- Add 1 teaspoon salt to 4 cups water in stock pot and bring to a boil
- Add wild rice to boiling water and boil for 15 minutes and then drain with a strainer. I prefer an in sink strainer like this one:
- Next: Fry the bacon in frying pan until crisp, retaining 3 TBS bacon grease
- After the bacon is cooked, set it on a plat that has been covered with a couple of paper towels to absorb the grease.
- Now, Sauté the carrots, celery and onion in the retained bacon grease until browned and slightly soft. Grind fresh black paper over the vegetables as they cook.
- In the dutch oven, stir in chicken broth, chicken soup, wild rice, and the cooked chicken, stir the whole pot
- Add sautéed veggies and stir again
- Bring contents of pot to boil, then reduce to a simmer and cook for 40 minutes, stirring occasionally
- Add more chicken broth while cooking, to maintain desired consistency
- Crumble the fried bacon and add to pot in final five minutes of cooking
- Serve hot, with cheese for topping if desired and a side of hot breadsticks or biscuits