It's that time of year for soup and the cold weather seems to have hit earlier than normal. I was planning on another meal with chicken but decided to warm up with some creamy soup that comes together in less than an hour.
Cheesy Chicken Bacon Soup
1# chicken breasts, boneless, skinless
2 tbsp extra virgin olive oil
1 large carrot, peeled and sliced
32 oz chicken stock
1 tbsp celery flakes
1 cup long grain & wild rice
1 cup milk
2 cups cheddar cheese, shredded
4 slices bacon, cooked and crumbled
Heat olive oil in the bottom of a dutch oven or soup pot. Cut up chicken into bite size pieces and add into the heated oil. Stir often so all sides cook. While that's cooking, microwave the carrot slices for a couple minutes so they cook faster. Add in the carrots, chicken stock and celery flakes and bring to a simmer. Stir in the rice and cook for 12 minutes. Add in the milk and cheese and cook until the cheese melts. Serve with additional cheese and bacon on top.
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