Chicken and Wild Rice Soup with Bacon
Using the reserved grease from the bacon, saute the onions, celery, and carrots in a large stock pot until softened, about 5 minutes.
Add in the wild rice, chicken stock, chicken, and bacon and simmer for 25-30 minutes.
In a small bowl mix together butter, parsley, salt, pepper, and flour, stir in cream.
Slowly whisk cream mixture into the simmering soup. Allow to simmer on low for 10-15 minutes longer until thickened.
Printed from: Southern Pink Lemonade