Cooler weather is upon us, and there's nothing I'd rather eat during this time of year than soup. Okay, I'd really rather eat chocolate, but that's true for every season so I guess it doesn't count as my favorite.
This particular soup is creamy and delicious. It combines chicken and hearty wild rice, with just a touch of smoky bacon. And it's so easy to prepare.
Here's what you need:
2 cups shredded or cubed cooked chicken
1 cup wild rice - I actually use a brown rice/wild rice blend
4 cups chicken broth
2 cups water
6 slices bacon, cooked and crumbled - you can sub a pkg of real bacon pieces
1/2 teas poultry seasoning
1/2 teas garlic powder
1/2 teas onion powder
1/2 teas sea salt
1/4 cup butter
1/4 cup flour
2 cups milk
2 teas dried parsley
In a large slow cooker, stir together the chicken, wild rice, broth, water, bacon, poultry seasoning, garlic powder, onion powder and salt. Cover and cook on low for 5-6 hours or until the rice is tender.
About a half hour before serving, make a roux to thicken the soup. Melt the butter in a saucepan. Whisk in the flour until smooth, then cook until bubbly. Gradually stir in the milk, making sure there are no lumps. Continue to cook and stir until the mixture thickens. Stir in the parsley. Pour the roux into the slow cooker and stir well. Allow to heat through for another 20 minutes or so. If the soup gets too thick, add a little broth or milk to thin it out.