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).

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.