- 1.5/2 cups cooked wild rice
- 4 cups whole milk
- 3 cans chicken broth
- 3 cups cooked chicken
- 2 cups fresh sliced mushrooms
- 1/2 cup slivered almonds
- 1 onion diced
- 4 stalks celery diced
- 1/4 cup sliced carrots
- ½ cup butter
- ¼ cup corn starch
- ¼ cup wine (your favorite)
- 1 cup (Velveeta), cubed
- 1 cup real bacon pieces
- Salt and pepper to taste
- ½ tsp nutmeg
- ½ lb bacon for garnish and parsley
Description
Cheesy Chicken Bacon Wild Rice Soup ~
This is a one of a kind soup! Many has many layers of deliciousness. This is a rich & comforting soup has depths of creaminess with cheese and bacon. What’s better? Than then throwing in tender chicken and wild rice. One bowl will leave you satisfied… But craving more! Great with crusty bread.
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Directions
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes.
- Add the mushrooms and sauté for 2 more minutes.
- Then add the corn starch and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added.
- Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, cheese, bacon, salt & pepper, nutmeg, almonds and wine. Allow to heat through, then pour the milk.
- Let simmer for 1 to 2 hours. Do not boil ~ This is rich but really nummy! Enjoy Fab Foodies!!
My family said this was the best Chicken Wild Rice I have ever made. I left out the mushrooms and it was still great!
I made this earlier this week. It was gone in a day. It was amazing!
This is my favorite soup! It’s rich and over the top flavor.
Only thing I didn’t have was almonds or mushrooms, don’t think that matter to much. It was a soup packed full of love!
Hi Michelle ~ Thanks for trying my soup recipe! Sometimes it’s all about improvising, I do it all the time
Keep checking back for new recipes! Kelly