{Quick} Chicken Bacon Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 6 cups chicken broth
- 1 tsp salt
- 2 cups milk
- 1/3 cup flour
- 1 tsp dried thyme
- 4 slices bacon (chopped)
- 1/2 tsp minced garlic
- 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))
- 2 pinches red pepper flakes
- 1 1/2 cups brown minute rice
- 3 cups chopped chicken (*see notes for instructions for
- Carbohydrate 54.7556481286331 g
- Cholesterol 928.000000006763 mg
- Fat 188.854367033572 g
- Fiber 1.947618363307 g
- Protein 234.964730374591 g
- Saturated Fat 54.6653905761792 g
- Serving Size 1 1 serving (1371g)
- Sodium 892.996292427109 mg
- Sugar 52.8080297653261 g
- Trans Fat 16.1273723115085 g
- Calories 2921 calories
[ { "@type": "HowToStep", "text": "In a large pot, cook bacon 3-4 minutes over medium high, until starting to crisp." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Add broth and bring to a boil. Cover and cook over medium heat for 10-12 minutes until carrots are almost cooked through." }, { "@type": "HowToStep", "text": "Meanwhile, in a medium bowl whisk together milk and flour until combined." }, { "@type": "HowToStep", "text": "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!" } ]
