For autumn’s nippy nights, serve a smoky, bacon infused chowder that gets a head start using rotisserie chicken, a ready-to-use wild rice blend, and purchased roasted red peppers. Complete this weeknight-friendly supper with chunks of warmed baguette for dipping.
Chicken and Vegetable Wild Rice Chowder Ingredients
A few shortcut ingredients speed up the cooking time for this chicken and rice chowder recipe.
- Bacon: Just two slices of bacon help flavor this recipe for chicken and wild rice soup. Cook it first to render the fat and then use the crispy cooked bacon to top the soup.
- Veggies: In addition to the classic mix of carrots, celery, and onion, this soup is filled with corn and roasted red peppers.
- Liquid: Purchased chicken broth is the base of this soup. Milk helps increase the creaminess of the finished soup.
- Seasonings: This chicken and wild rice soup is flavored with garlic and dried sage.
- Chicken: Shredded rotisserie chicken is our go-to for this recipe. You can use any cooked chicken you have on hand instead.
- Rice: A packet of pre-cooked wild rice is the key to getting this soup on the table in just 40 minutes.
How to Make Chicken and Wild Rice Soup
Here's a quick look at how to make this chicken soup recipe.
- Sautee your bacon in a little olive oil and remove once crispy, leaving the drippings in the pan.
- Cook some of your vegetables until tender and add the garlic.
- Add flour and cook for about a minute. Add the broth, milk, remaining vegetables, and seasonings. Cook until tender.
- Add the chicken and top with the reserved bacon.
Ingredients
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2 slices bacon, roughly chopped
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1 large carrot, thinly sliced
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2 stalks celery, thinly sliced
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1 medium yellow onion, chopped
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2 tsp. dried sage
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4 cups low sodium chicken broth
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2 cups shredded rotisserie chicken
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3 clove garlic cloves, minced
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1/4 cup all purpose flour
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2 cups milk
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8 oz packet cooked wild rice blend
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1 cup corn
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1/2 cup jarred roasted red peppers, chopped
Directions
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Heat 2 Tbsp. olive oil in a pot or Dutch oven over medium. Add bacon and cook, stirring frequently, until crisp, about 7 minutes. Remove bacon with a slotted spoon; leave drippings in the pot.
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Add carrot, celery, onion, and sage to pot; cook until vegetables begin to soften, 5 minutes. Add garlic; cook 1 minute.
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Add 1/4 cup all-purpose flour and cook, stirring constantly, 1 minute.
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Stir in broth, milk, wild rice blend, corn, and roasted red peppers; bring to a simmer, stirring frequently. Reduce heat to low. Cover and simmer, stirring occasionally, 10 minutes.
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Add chicken and cook, uncovered, until chicken is just heated through, 5 minutes. Season with salt and pepper, and top with the reserved bacon. Serves 6.