Chunky Butternut Soup with Rice and Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 1 tablespoon butter
  • 1 small onion (about ½ cup), chopped
  • 8 cups chicken broth
  • 1 cup wild rice
  • ½ teaspoon salt
  • 1 tablespoon poultry seasoning
  • 1½ cups cooked chicken breast (about a pound), chopped or shredded
  • 2 cups butternut squash, cubed
  • 6 slices cooked bacon, chopped, divided
  • 1 cup heavy cream
  • 3 tablespoons flour
  1. In a large soup pot, melt the butter over medium-low heat. Add the onion and saute for about 5 to 6 minutes, or until onion is softened.
  2. Stir in the broth, rice, salt, poultry seasoning. Increase heat to medium-high and bring to a boil. When soup begins to boil, reduce heat to a low simmer and cover. Cook for 45 minutes, or until rice is softened.
  3. Stir in the chicken, squash, and most of the bacon, reserving about ⅓ cup for serving. Increase heat to medium-low and simmer for another 15 to 20 minutes, or until squash is tender.
  4. In a small bowl, whisk together the cream and flour until smooth. While stirring continuously, slowly pour the flour mixture into the soup. Simmer for 5 to 10 minutes until slightly thickened. Taste and adjust seasonings.
  5. Serve with reserved bacon and a good crusty baguette.
Recipe by Some the Wiser at