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Lunch / Dinner

Chicken & Wild Rice Soup

There may not be a more welcoming and warming soup than one starring chicken, bacon, wild rice, and almonds. Bold, woodsy flavors make it ideal for wintery nights.

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Ingredients

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This soup is amazing right after preparing, but its even better when served the next day

Instructions

Simmer rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.

Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.

Add mushrooms to drippings; sauté over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cover pot and sweat vegetables until onion is translucent, about 5 minutes. Remove lid and increase heat to medium.

Stir in flour and cook 1 minute. Deglaze pot with sherry, scraping up any browned bits. Stir in broth, wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes.

Add milk, cream, sour cream, and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through, 1 minute.

Garnish each serving with scallions and toasted almonds.

Wild rice may take a while to cook, but the result is a nutty flavor and chewy texture that's wonderfully highlighted in this soup.

Wild rice may take a while to cook, but the result is a nutty flavor and chewy texture that's wonderfully highlighted in this soup.

Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pan for added flavor.

Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pan for added flavor.

Nutritional Facts

Tags: Easy, Quick, Side Dishes, Make Ahead, Lunch, Dinner, Soup

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