One of my favorite things to cook in the Fall are lots of soups and chili's. I love this time of year. There is a definite chill in the air but it's not downright freezing yet. It always puts me in the mood to make a good pot of soup. I knew immediately that I would love this recipe. It reminded more of a thick stew than a soup but if it was going to taste anything like my chicken, cheddar, and rice bake with bacon then I knew it would be good! And it was. Even my toddler gobbled it up! This is definitely going onto the soup rotation!
Cheesy Chicken, Bacon, and Rice Soup
Slightly Adapted from Veggie Bistro
3 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large carrots, finely chopped
2 Tablespoons fresh minced garlic
2 Cups cooked chicken, cut into chunks
2 Cups steamed white rice
4 Tablespoons butter
1/4 Cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 3/4 Cups chicken broth
1 Cup shredded cheddar cheese
1 Cup bacon, cooked and crumbled, plus 1/2 Cup to garnish bowls
Heat oil into a soup pot or dutch oven over medium heat. Saute onion, and carrots for 10 minutes or until softened. Stir in garlic and cook for 1 minute then add chicken and rice. Reduce heat to low.
Melt butter into a large saucepan over medium heat. Slowly whisk in flour, salt and pepper. Slowly whisk in chicken broth until thick and creamy, nearly to a boil. Stir in shredded cheddar until melted then pour into chicken and vegetable mixture. Add 1 Cup crumbled bacon, stir then season according to taste then simmer on low until ready to serve. Garnish each bowl with a few pinches of additional crumbled bacon. Enjoy!
Makes approx 8 servings