Cheesy Chicken, Bacon, and Rice Soup

By kayjayjohnson

Ingredients

• 3 Tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 large carrots, finely chopped
• 2 Tablespoons fresh minced garlic
• 2 Cups cooked chicken, cut into chunks
• 2 Cups steamed white rice
• 4 Tablespoons butter
• 1/4 Cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 3/4 Cups chicken broth
• 1 Cup shredded cheddar cheese
• 1 Cup bacon, cooked and crumbled, plus 1/2 Cup to garnish bowls

Details

Adapted from whatscookingintheburbs.blogspot.de

Preparation

Step 1

Heat oil into a soup pot or dutch oven over medium heat. Saute onion, and carrots for 10 minutes or until softened. Stir in garlic and cook for 1 minute then add chicken and rice. Reduce heat to low.

Melt butter into a large saucepan over medium heat. Slowly whisk in flour, salt and pepper. Slowly whisk in chicken broth until thick and creamy, nearly to a boil. Stir in shredded cheddar until melted then pour into chicken and vegetable mixture. Add 1 Cup crumbled bacon, stir then season according to taste then simmer on low until ready to serve. Garnish each bowl with a few pinches of additional crumbled bacon. Enjoy!