Minnesota Style Chicken and Wild Rice Soup

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. 1 cup cooked and chopped chicken
  2. 1 cup uncooked wild rice
  3. 1lb thick cut bacon
  4. 3/4 cup chopped carrot
  5. 3/4 cup diced celery
  6. 3/4 cup diced onion
  7. 30oz chicken broth (3.75 cups)
  8. 3x 10.75 oz cans of cream of chicken soup
  9. 1lb shredded cheddar cheese (optional)
  10. Salt and Pepper to taste

Helpful Equipment:


  • 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

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