Chicken Wild Rice Soup

Enjoy dinner with this hearty chicken, bacon and wild rice soup that's ready in just an hour! MORE+ LESS-

By Pillsbury Kitchens

September 30, 2010

cups water

(10 1/2-oz.) cans condensed chicken broth

1/2

cup uncooked wild rice*

1/2

cup finely chopped green onions

1/2

cup margarine or butter

3/4

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon poultry seasoning

1/8

teaspoon pepper

cups half-and-half

1 1/2

cups cubed cooked chicken

slices bacon, crisply cooked, crumbled

tablespoon diced pimiento

to 3 tablespoons dry sherry, if desired

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1

In Dutch oven or large saucepan, combine water and broth. Add wild rice and onions. Bring to a boil. Reduce heat to low; cover and simmer 45 to 55 minutes or until rice is tender.
2

In medium saucepan, melt margarine over medium heat. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. Slowly add half-and-half mixture to rice mixture, stirring constantly. Add remaining ingredients. Cook over low heat until thoroughly heated, stirring frequently. DO NOT BOIL.

Wild rice is actually a grass that grows in marshy areas. Native to Minnesota and Wisconsin, most wild rice is no longer "wild" and much of it is now grown in California. The nutty grain lends smoky flavor to this rich, creamy soup.