{Quick} Chicken Bacon Rice Soup

This thick, creamy, Chicken Bacon Rice Soup is so easy to make and comes together quickly in one pot!

You guys.

I think this is the best soup I’ve ever made.

I mean, there was this soup, and the hubby thought that one was the best soup I’d ever made. But, it turns out bacon wins every time. I think this one might take the cake.

It’s really hard to compare though, as they are totally different kinds of soup. One with potato, the other rice. One with sausage,  the other bacon. Both creamy. Both insanely good.

But about this Chicken Bacon Rice Soup.

It has bacon.

Are you convinced yet?

As I started cooking my bacon on the stove for this soup, the hubby calls down from upstairs and says, “I don’t know what you’re cooking, but it smells good.” The bacon takes it to the next level.

Bacon takes everything to the next level.

Moving on. So I had made a creamy Chicken Bacon Rice soup of some sort back in the fall, and I remember thinking it was so absolutely delicious, but just way too much work. It just took so long for everything, especially the rice, to cook. So this week I was thinking about it and I really wanted to try making a quick version with all the same flavours.

I always keep a box of brown Minute Rice in my pantry for rice emergencies. You know, for those times when you’re making something that you really want to serve with rice, but the rice was kind of an afterthought, and you really don’t have an hour to cook long grain brown rice. I thought this was the perfect opportunity to dig it out.

I added a good amount of veggies, because I am not a huge veggie lover (surprise!), but I will eat just about anything if you put it in a thick creamy soup. With bacon.

I dice my vegetables quite small so that they cook really quickly. I used cooked chicken from a whole chicken I had cooked in the slow cooker the day before, but it would be super easy to use uncooked chicken breasts — I’ll include tips for doing that in the recipe notes below.

Best. Creation. Ever.

Just perfect for a cool, rainy spring day.

*Recipe and photos updated January 25, 2016

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{Quick} Chicken Bacon Rice Soup

written by Ashley Fehr

This thick, creamy, Chicken Bacon Rice Soup is so easy to make and comes together quickly in one pot!

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Print Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cuisine American

Course Soup

Servings 6 servings

Calories 337cal

Ingredients

• 4 slices bacon chopped
• 3 stalks celery about 3/4-1 cup, diced finely
• 1 small onion diced finely
• 3 large carrots diced finely (I used roughly 4-5 cups)
• 1 tsp dried thyme
• 1/2 tsp minced garlic
• 2 pinches red pepper flakes
• 1 tsp salt
• 6 cups chicken broth
• 1 1/2 cups brown minute rice
• 3 cups chopped chicken *See notes for instructions for raw chicken
• 1/3 cup flour
• 2 cups milk

Instructions

• In a large pot, cook bacon 3-4 minutes over medium high, until starting to crisp.
• Remove bacon with a slotted spoon and drain fat from pot. Add bacon back into the pot, along with celery, onion, carrots, thyme, garlic, pepper flakes, and salt. Toast spices 1-2 minutes over medium heat with the veg to bring out their flavours.
• Add broth and bring to a boil. Cover and cook over medium heat for 10-12 minutes until carrots are almost cooked through.
• Meanwhile, in a medium bowl whisk together milk and flour until combined.
• Add rice and chicken and cook, uncovered, 4-5 minutes until rice is tender. Stir in milk mixture, and cook for 3-4 minutes until thickened (soup will continue to thicken as it cools). Enjoy!

Notes

*The amount of vegetables you want to add is really quite flexible. As long as you have enough liquid to cook them and the rice, you can add more or less as you desire.

*To use raw chicken breasts: chop into small pieces. After removing bacon and draining fat, add chicken to the pan with the vegetables and spices.

*I use store brand brown minute rice — it is the kind that cooks in 5minutes, and then rests covered for 5 minutes.

Nutrition Information

Calories: 337cal | Carbohydrates: 33g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 1580mg | Potassium: 672mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5440IU | Vitamin C: 4.7mg | Calcium: 135mg | Iron: 2.8mg

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