1. Thoroughly rinse wild rice. Bring 2 cups water to a boil
in a small sauce pan, stir in wild rice. Reduce heat, cover
and simmer, about 45 minutes (or until rice pops open).
Drain off any extra water.
2. Meanwhile, in a large Dutch oven, cook bacon over medium
heat until crisp. Remove bacon and set aside on paper
towels, leaving 1 Tbsp. drippings in pot.
3. Add diced chicken, onion, carrots and celery to pot and
cook and stir over medium-high heat for 5 minutes, until
chicken is cooked through. Add flour and pepper and stir
and cook 1 minute. Add broth, while stirring, and then
bring to a boil. Simmer for 10 minutes, stirring
occasionally, until vegetables are tender.
4. Stir in the wild rice, cream cheese and bacon. Cook and
stir 3 minutes, or until cream cheese is melted and soup is
thickened. Serve. Garnish with chives, if desired.
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