- 1.5 cups wild rice
- 3.5 cups water
- 6 strips bacon
- 1 cup chopped onion (about 1 medium)
- 1 cup chopped celery (about 2 medium stalks)
- 1 cup chopped carrots (about 2 medium)
- 2 cans (10.75 oz. each) condensed cream of chicken soup
- 1 can (14 oz.) chicken broth
- 2 cups shredded cheddar cheese
- 1.5 cups half-and-half
- .5 tsp. black pepper
Directions:
- Place rice and water in large saucepan. Bring to boil.
- Reduce heat; cover and simmer until the rice is tender and the water absorbed, about 15-20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until crisp and browned on both sides, about 5 minutes.
- Transfer to a cutting board, leaving the bacon drippings in the skillet. Chop bacon and set aside.
- Add onion, celery and carrots to the skillet. Cook, stirring occasionally, until softened. About 8-10 minutes.
- Put all ingredients in a 4 or 5 quart slow cooker. Cover and cook on High until heated through, about 2-3 hours.
Notes:
- To make it a more filling soup, add 2 cups chopped, cooked chicken to the slow cooker.
- Great in soup bowls or with a side of crusty French rolls with butter.
