Creamy Wild Rice Soup with Maple Bacon
Preheat oven to 375°F. Arrange bacon in a single layer in a foil-lined 15x10x1-inch baking pan. Brush syrup evenly over bacon strips. Bake for 16 to 18 minutes or until bacon is browned and crisp (do not turn while baking).Advertisement
Meanwhile, in a 4-quart Dutch oven cook chicken in 1 tablespoon of the hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, stirring occasionally. Remove chicken from the pan; set aside.
In the same pan, cook celery, mushrooms and onion in the remaining 1 tablespoon oil over medium heat for 6 to 8 minutes or until tender, stirring occasionally.
Add stock, squash and sage. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until squash is tender.
Add condensed soup, rice and cooked chicken to the pot. Cook and stir for 2 to 3 minutes or until well combined and heated through. Ladle soup into bowls. Chop the bacon and sprinkle over soup to serve.
For an even quicker prep time, substitute 10 ounces chopped, roasted turkey for the chicken and omit step 1. Add the turkey in step 5.Serve a simple side salad with the soup for a complete meal. Divide 6 cups torn romaine lettuce among 6 salad plates. Top evenly with 3/4 cup purchased whole wheat croutons, 1/2 cup purchased shredded carrots, and 1/3 cup finely shredded Parmesan cheese. Drizzle with 1/2 cup purchased reduced-calorie salad dressing (such as Caesar, ranch, or balsamic vinaigrette)By using lower-sodium, lower-fat bacon instead of regular bacon, you will save 2 grams of fat and 115 mg sodium per serving of soup.One serving of this soup provides 101% of your daily needs of Vitamin A, most of which comes from the butternut squash.