North Woods Chicken and Wild Rice Soup - OAMC

This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 lb bacon, cooked and crumbled
• 1⁄2 onion, diced
• 1⁄2 cup celery, chopped
• 1⁄4 cup butter
• 3  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon paprika
• 1 1⁄2 cups  cubed  cooked chicken breasts
• 10  ounces chicken broth
• 1  tablespoon Worcestershire sauce
• 2  tablespoons dry sherry
• 1  cup milk
• 1 1⁄2 cups half-and-half
• 1 1⁄2 cups  cooked wild rice

Directions

1. Melt butter in a large saucepan.
2. Add onion and celery and saute until tender.
3. Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
4. Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
5. TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
6. Ladle into bowls and serve.
7. TO FREEZE:
8. Allow to cool. Fold in rice and bacon.
9. Place in a freezer bag and seal. Label and freeze.
10. TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.