(Quick Chicken Bacon Rice Soup

• Meat

  • 4 slices Bacon

• Produce

  • 3/4 cup 3 stalks celery
  • 3 Carrots, large
  • 1/2 tsp Garlic
  • 1 Onion, small
  • 1 tsp Thyme, dried

• Canned Goods

  • 6 cups Chicken broth

• Pasta & Grains

  • 1 1/2 cups Minute rice, brown

• Baking & Spices

  • 1/3 cup Flour
  • 2 pinches Red pepper flakes
  • 1 tsp Salt

• Dairy

  • 2 cups Milk

Found on thereciperebel.com

Description

Ingredients

• 4-5 slices bacon, chopped
• 3 stalks celery (about ¾-1 cup), diced finely
• 1 small onion, diced finely
• 3 large carrots, diced finely (I used roughly 4-5 cups)
• 1 tsp dried thyme
• ½ tsp minced garlic
• 2 pinches red pepper flakes
• 1 tsp salt
• 6 cups chicken broth
• 1½ cups brown minute rice
• 3 cups chopped chicken (*See notes for instructions for raw chicken)
• ⅓ cup flour
• 2 cups milk

Directions

• In a large pot, cook bacon 3-4 minutes over medium high, until starting to crisp.
• 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.
• Add broth and bring to a boil. Cover and cook over medium heat for 10-12 minutes until carrots are almost cooked through.
• Meanwhile, in a medium bowl whisk together milk and flour until combined.
• Add rice 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!