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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.

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