Recipe Ingredients
- 4 peeled and small diced carrots
- 6 small diced celery stalks
- 1 small diced large onion
- 5 strips of diced bacon
- 3 finely minced cloves of garlic
- 1 pound of wild rice blend
- 1 bag of frozen Birdseye corn
- 1 bag of Tyson’s Grilled and Ready® Frozen Pulled Chicken
- 1 gallon of chicken stock
- 3 cups of heavy cream
- worcestershire sauce to taste
- tabasco to taste
- Kosher salt and fresh cracked pepper to taste
- sliced green onions for garnish
- Pepperidge Farms Frozen French Rolls
Recipe Directions
- In a very large pot on high heat add in the bacon and cook to render the fat.
- Once the bacon is brown and cooked, remove it from the pan.
- Add the onions, celery, carrots, and garlic to the large pan with bacon fat and caramelize.
- Once the vegetables are brown, add in the rice and toast for 3 to 4 minutes.
- Next, add in the stock and simmer until the rice is cooked (about 25 minutes).
- Note: The soup will become very thick from the rice cooking, however if it need to be thicker add a small amount of roux or slurry.
- Once the soup is noticeably thick, add the chicken, corn and cream and stir.
- Finish the soup with worcestershire sauce, tabasco sauce, salt and pepper and keep hot.
- Cook the rolls as instructed on the directions.
- Serve the soup with the crispy bacon and sliced green onions on top and alongside the French rolls.
