Creamy Chicken Wild Rice Soup with Bacon
A comforting, rustic soup combining nutty wild rice, tender chicken, and crispy bacon in a silky cream sauce. This version from the Pastor's Wife balances richness with savory poultry seasoning and a hint of sherry. Ideal for family dinners, church gatherings, or cold-weather comfort meals. The roux-thickened base creates body without heaviness, while bacon adds depth beyond standard cream soups.
Ingredients
- 3 10 ounce can condensed chicken broth
- 2 cup water
- ½ cup wild rice
- ½ cup green onion, chopped
- ½ cup butter
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon black pepper
- 2 cup half-and-halfheavy cream1:1richerthickeradds dairy
high conf
- 1 ½ cup cooked chicken, shredded or dicedturkey1 1/2 cupmilder poultry flavor
high conf
- 8 slice cooked bacon, crumbled
- 2 tablespoon dry sherry
- 1 tablespoon pimiento, chopped(optional)
- water, for consistency(optional)
Instructions
- 1
Combine broth and water in a large pot, add wild rice and green onion.
- 2
Simmer covered until rice is tender.
- 3
Melt butter in a separate saucepan over low heat.
- 4
Stir flour, salt, poultry seasoning, and pepper into the butter.
- 5
Stir constantly until mixture is smooth and bubbly.
- 6
Add half-and-half to the roux and cook until thickened.
- 7
Slowly add the roux mixture to the simmering rice, stirring constantly.
- 8
Stir in cooked chicken, bacon, and sherry.
- 9
Heat thoroughly, then adjust consistency with water if needed.
Tips
Stir the roux constantly over low heat to prevent lumps and burning; this base ensures the soup has silky texture rather than grainy.
Add the roux mixture slowly to the simmering rice while stirring to avoid lumps and temperature shock.
Sherry adds subtle depth; omit if cooking alcohol-free, or substitute chicken broth.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop, thinning with broth or water as needed; cream-based soups separate if boiled.
Prepare through step 7 (before adding sherry). Cool, refrigerate up to 1 day. Reheat, then add sherry and bacon to finish.
Ladle into bowls, garnish with additional bacon crumbles and fresh green onion. Serve with crusty bread or oyster crackers.
Common Mistakes
Don't skip stirring the roux constantly; unattended roux burns and creates bitter flavor that ruins the soup.
Don't boil the roux mixture after cream is added; high heat breaks the emulsion and causes curdling.
Don't add roux to rice too quickly; rapid addition creates lumps that won't dissolve.
Substitutions
Dairy-Free Swaps
General Alternatives
medium conf
high conf
FAQ
Can I make this ahead?
Yes. Prepare through adding the roux mixture to the rice, cool, and refrigerate up to one day. Add sherry, bacon, and remaining ingredients when reheating on low heat. Cream soups don't freeze well due to texture breakdown.
What if my soup is too thick?
Thin with chicken broth or water, adding a little at a time. Avoid milk or cream, which can over-enrich. Reheat gently without boiling to preserve the silky roux base.
Can I use rotisserie chicken?
Yes, shred or dice rotisserie chicken and add at the end. Adjust salt slightly since store-bought rotisserie tends to be saltier than homemade cooked chicken.