Chicken and Bacon Wild Rice Soup

One thing is pretty clear. My massive sweet tooth has definitely taken over this site. When I started out blogging I had no idea where this journey would take me. Everyone around me could have predicted the outcome since I’m pretty much known for my desserts by our family and friends. I was clearly in denial – not because I don’t like baking and creating sweet treats or being known for them, but because I like cooking just as much. Don’t worry, desserts and sweet delights will continue to take center stage with savory bites here and there, but today I needed to bring you this fabulous soup. Another thing I adore to make, especially during the colder months, is soup. I love soup and can’t think of anything more comforting than a warm bowl of deliciousness with a crusty piece of bread on the side.

Chicken And Bacon WildRice Soup by Deliciously Yum!

Minnesota is known for Wild Rice. Pretty much everyone here has their own version of Wild Rice Soup and it’s a huge favorite in our house as well. It’s hearty, filled with wholesome grains and super creamy (even without the addition of dairy). I added bacon because, well, do I really need an explanation? Everything is better with bacon and that statement holds definitely true for this soup. It’s perfect!

Chicken And Bacon Wild Rice Soup by Deliciously Yum!

I have yet to meet someone that doesn’t love this soup. It is so family-friendly and appealing to small and great alike.

Chicken And Bacon Wild Rice Soup get the recipe at

Before my husband and I were married back in May of 2008, I did not know my way around the kitchen. AT ALL. All I had done up that point was chop some veggies for my mom here and there or help her cut out sugar cookies. I didn’t even learn to make my own dough. I always loved eating and trying new foods, but didn’t feel like exploring the world of cooking and baking. Since I didn’t look forward to eating Ramen and Kraft Mac & Cheese for the rest of my life, I rolled up my sleeves and started to read cook books, watch cooking shows and gave it a go. Needless to say, I was instantly hooked. One of the first things I made was a batch of soup. I was so nervous and had no idea what I was doing, but I relied on my instincts and Martha Stewart! Both my husband and I were relieved after the first couple of spoonfuls. I knew how to make at least one good thing, ha! I am pretty sure that’s why I still love to make and eat soup to this day. If you’re a beginner and worry about making things from scratch, don’t be. It’s easier than you think… this soup is easy to prepare and even veteran cooks still appreciate a quick meal like this one!

Chicken And Bacon Wild Rice Soup more at

I have come to value homemade and made from scratch meals so much (mainly because I remember the first couple of months of boxed foods). Nothing beats a home-cooked dinner! It’s the secret to a happy marriage – at least one of them :).

As revealed yesterday, I used my own recipe for Homemade Condensed Cream of Chicken Soup. It is really simple to make, but feel free to use whatever you have on hand.

Chicken And Bacon Wild Rice Soup by Deliciously Yum!

Bon Appétit!

My favorite quote of the week is by Benjamin Franklin: “When you want something you’ve never had, you must do something you’ve never done.”

Chicken and Bacon Wild Rice Soup
Serves 4
A delicious Chicken Wild Rice Soup with Center Cut Bacon! Scrumptious and creamy - no dairy used!
Write a review
  1. 1 32-ounce container low sodium chicken broth
  2. 2 cups water
  3. 1/2 cup wild rice, rinsed
  4. 2 large (3 small) carrots, sliced
  5. 2 tablespoons dried minced onion
  6. 1 teaspoon garlic powder
  7. 1 1/2 teaspoon garlic salt
  8. 1 can (homemade or regular) condensed cream of chicken soup
  9. 12 oz cooked chicken breast, cut into pieces
  10. 5 strips cooked bacon, cut into pieces
  11. salt and pepper to taste
  1. 1. In a large pot, combine chicken broth and water. Add rinsed wild rice and bring to a boil. Bring back down to a simmer and cook for 45 minutes. Meanwhile, prepare bacon, slice carrots and cut chicken into pieces. Set aside.
  2. 2. Add sliced carrots, minced onion, garlic powder and garlic salt. Simmer for 10 minutes.
  3. 3. Now add condensed cream of chicken soup to the pot and incorporate. Last but not least, place chicken as well as bacon pieces into the pot and simmer until heated through, about 5 minutes. If it seems like you need more liquid, add a splash of almond milk (or whatever milk you use). Add salt and pepper to taste. Serve with crusty artisan bread.
  1. Soup will keep up to 3 days in the fridge or up to 4 weeks in an airtight container in the freezer.
  2. Bacon should be slightly chewy, so it won't break apart when cutting it into pieces. I bake my bacon by lining a baking sheet with aluminum foil and placing a wire rack over the lined sheet. Place your bacon on top and put baking sheet into the cold oven and turn it to 400 degrees. 15-17 minutes later you'll have the perfect bacon for your soup.
Deliciously Yum!


  1. I think I have to try making this on the weekend! I’m always so busy during the week it can be hard to eat healthy and delicious, but this looks like it would hit the spot! 😉

    • I hear you, Jesse! It’s the perfect soup to make on a weekend and then you’ll be able to take the leftovers (if you have any) to work for the rest of the week. It’s a win win!

  2. I made a variation of this yesterday, I just used regular rice instead of wild rice , added some celery and I probably had more chicken because I used the leftovers from a roaster chicken. It was wonderful and hope to make it many more times.

    Next up is those salted caramels!

    • I am thrilled to hear that, Darrell. Chicken and Bacon Wild Rice Soup + Salted Caramels = Fabulous Dinner! Thanks for stopping to say hi.

  3. Made Wild Rice Soup for Super Bowl party. Yum, we just finished the leftovers for supper tonight.

  4. i love the bowls, where did you get them from!

    this recipe is amazing thank you for sharing 🙂

Speak Your Mind


Privacy Policy