Chicken & Wild Rice Soup

Serves 10


  • 6 strips Dutch Farms Bacon, sliced
  • 2 8-ounce boneless skinless chicken breasts
  • 2 peeled and thinly sliced carrots
  • 2 stalks thinly sliced celery
  • ½ peeled and small diced yellow onion
  • 2 finely minced cloves of garlic
  • 64 ounces chicken stock
  • 1 cup wild rice blend
  • 1 cup half and half
  • 2 tablespoons chopped parsley
  • Dutch Farms shredded cheddar
  • salt and pepper to taste


  • Heat your slow cooker to the sauté function.
  • Once hot, add in the bacon and cook until it becomes crispy.
  • Remove the crisp cooked bacon and add in the chicken breasts and cook until golden brown on each side, about 5- 6 minutes per side.
  • Next, add in the carrots, celery, onion, garlic and chicken stock and turn the slow cooker to high heat and cook for 3 hours.
  • Add in the rice and cook for 1 more hour.
  • Add in the half and half, parsley, salt and pepper and mix until combined.
  • Serve with crisp cooked bacon and shredded cheddar on top
  • Enjoy!