Chicken, Bacon, and Rice Soup

To contact us Click HERE


Hello all! My best friend Lauren from thelittlethingswedo blog just gave birth to a beautiful little girl. Since as a new mom I'm sure the last thing she wants to do is cook, I cooked up a bunch of freezer ready meals that she can heat and enjoy. I made them a barbecue chicken cornbread casserole, some individual pot pies, and this soup. I grabbed the recipe off of Lauren's pinterest so I knew it was something she would enjoy. Believe it or not, this was my first time making a roux, and it seemed pretty lumpy to me, but once mixed in with the soup base, the lumps disappeared. Feel free to add more veggies, I know I will next time I make it. The recipe is highly customizable, you could sub in brown rice (that's what I did) or noodles or some other starch. The soup is so hearty and nourishing that all you really need to accompany it is a fresh green salad. Hope you enjoy, and if you get a chance, hop on over to Lauren's blog and congratulate her!
Chicken Bacon Rice SoupAuthor: Pinch of Yum, from Cambridge Medical Center cookbook 3 (10 3/4 oz) cans condensed chicken broth2 cups water1/2 cup uncooked wild rice (or brown), rinsed1/2 cup finely chopped green onions - I only had scallions, they seem similar to me! 1/2 cup margarine or butter3/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon poultry seasoning1/8 teaspoon pepper2 cups half and half1 1/2 cup cubed or shredded cooked chicken or turkey8 slices bacon, crisply cooked and crumbled1 tablespoon chopped pimiento
In a large saucepan, combine chicken broth and water. Add rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth - do not drain. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly (mine never got all the way smooth, guess it takes practice). Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, and pimiento). Heat on low, stirring every once in a while, for at least a half an hour. I cooked mine about an hour and a half. Do not boil. The longer you cook it, the more it will thicken. This soup is best served after gently heating for an extended period of time (even a few hours) or the next day.Have a happy week!