Creamy Chicken and Wild Rice Soup with Bacon

January 29, 2014 · 8 comments

in chicken/poultry,rice and grains,soups and stews

There are a lot of bad things about moving this time of year. You know, like getting acclimated to a new commute that involves walking over a mile each way in -30 temps. Or not having chosen a new pediatrician during the height of sick season. But one good thing is it’s the perfect time for soups and stews that can be made ahead on the weekend and then reheated on a busy weeknight.

The last couple of Sundays I’ve made soups to reheat on Monday nights. If you make them at the same time you’re making Sunday dinner (which is easy to do if Sunday dinner is something like a casserole, roast, or similar that has some hands-off cooking time), it’s almost like getting a free homecooked meal the next day.

I’m not sure why, but I’ve  never made a creamy chicken soup at home, although it’s always been my intention. Tom is always talking about how much he loves wild rice and how we never eat it, so I decided to go that route rather than noodles or white rice, but obviously you can change up the starch any way you see fit (keep in mind, though, that the rice to liquid ratio for wild rice is higher than most starches, so you will want to decrease the broth/cream a bit). I had planned on making this soup with mushrooms, but I forgot to put them on the grocery list (story of my life these days – I forget at least one thing a day). No matter, because it turned out great without them, but of course if you want to add them, please do! Bottom line – this soup is really adaptable to your tastes and what you have on hand. It’s creamy, comforting, and hearty, and I’m sure it will be making a reappearance during this absolutely ridiculous winter. Can you believe it’s only January?! Sigh…


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