Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, diced (about 1 cup/150g)
  • 2 carrots, diced (about 1 cup/120g)
  • 2 celery stalks, diced (about 1 cup/120g)
  • 8 ounces (225g) sliced cremini mushrooms
  • 4 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 cup (180g) wild rice blend, rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (115g) shredded cheddar cheese
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) chopped fresh chives or green onions, for garnish

Instructions:

  1. Heat olive oil in a Dutch oven or large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add mushrooms and garlic; cook until mushrooms are tender, about 5 minutes more.
  2. Pour in chicken broth. Add wild rice, thyme, rosemary, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until the rice is tender. Check rice package for specific cooking times.
  3. While the soup simmers, poach or grill chicken breasts to an internal temperature of 165°F (74°C). Let cool slightly, then shred or dice. Alternative: dice the chicken, sauté, and add earlier
  4. Stir in cream cheese until melted and smooth.
  5. Add shredded cheddar cheese, crumbled bacon, shredded/diced chicken, and heavy cream. Stir until everything is well combined and heated through.
  6. Season with salt and pepper to taste. Garnish with fresh chives or green onions. Serve hot.