This sweet-tangy mixture of bacon and caramelized onions is easy to prep. The hardest part is waiting for the bacon to render and the onions to soften and caramelized into bits of sweetness.

What is Bacon Jam?

Bacon jam is a combination of deeply caramelized onions, crispy bacon, and a sweet-tangy sauce. Sometimes it's called bacon marmalade. It's not like traditional fruit jams.

Why You'll Love This Bacon Onion Jam Recipe

The fact this bacon jam stays good for a couple of weeks means you can make a big batch and use it over and over! It doubles well and you can even freeze it.

This sweet-tangy mixture of bacon and caramelized onions takes a bit of time, but is easy to prep. The hardest part is waiting for the bacon to render and the onions to soften and caramelized into bits of sweetness.

Bacon Onion Jam Recipe Ingredients

• Bacon
• Yellow or sweet onions
• Jalapeno (optional)
• Maple syrup, brown sugar, or coconut sugar
• Red wine vinegar

How to Make Homemade Bacon Jam

1. Cook all of the bacon until it's as crisp as you like. Remove the bacon and most of the bacon drippings.
2. Add the onion and jalapeño to the skillet and cook until the onions are deep golden brown.
3. To the skillet add the sweetener, vinegar, and some water. Bring to a boil and simmer until most of the liquid has cooked off leaving a thicker syrup-like coating.
4. Stir the crispy bacon bacon into the skillet. Serve!

How to Use Bacon Onion Jam

Here are a few ideas to use this delicious sweet-tangy condiment!

• Add it to a burger
• Put it in a sandwich or a grilled cheese
• Combine it with some cream cheese for a tasty dip
• Add it to a baked potato
• Stir it into potato or pasta salad

Bacon Jam Recipe Variations

Make it spicy: Add a jalapeño or two to give it a little kick.

Change up the sweetener: Use brown sugar or honey for a slightly different sweet flavor profile.

Change up the vinegar: Try using balsamic vinegar for a richer flavor.

How to Store Onion Bacon Jam

When you're ready to store it, transfer it to a lidded container and store chilled. Bacon jam will last up to 10 days stored chilled in the refrigerator.

When you pull it out to use it again you'll notice that the bit of bacon drippings in the mixture will have firmed up, leaving it thicker and clumpy. Pop it in the microwave for a few seconds to warm it up and you'll have the original consistency back.

Bacon Onion Jam Recipe FAQs

See these grilled cheese sandwiches?

I made the one on the left with smoked gouda. Then I overcooked one side because I was distracted with my phone. (oops) Still delicious.

But.

Steve came home and made himself another one with muenster which looked WAAAAY better than mine and had a pretty wicked cheese pull coming out of his mouth.

Guys, I literally pulled the sandwich from his hand and said, "Can I borrow this for a second?" as I went into the other room and snapped some pics.

The End.

More Recipes with Bacon on Perrys' Plate

Are you a bacon lover like I am? You might like one of these other recipes featuring bacon!

Easy Bacon-Fried Green Beans

Caramelized Cabbage and Bacon

Bacon Cobb Lettuce Wraps

Avocado Bacon Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Bacon Jam

Yield: About 1.5 cups

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Bacon jam is my new favorite condiment! That sweet-tangy mixture of bacon and caramelized onions is easy to make and my new favorite way to jazz up burgers, grilled cheese, and lots of other things!

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Ingredients

• 1 pound uncooked bacon, cut into small strips
• 2 medium yellow onions, peeled and diced small
• Sea Salt
• 1 jalapeno, seeded, and diced (optional)
• ½ cup red wine vinegar
• ½ cup pure maple syrup

Instructions

1. Heat a large skillet to medium high heat. Add the sliced bacon and cook, stirring frequently, until the bacon is crispy.
2. Remove the pan from the heat. Use a slotted spoon to remove the bacon from the pan. Drain all but about 3 Tablespoons of the bacon drippings from the skillet. Set the bacon aside for now.
3. Return the skillet to medium high heat and add the onion and jalapeno. Cook, stirring often, until the onions have dark golden brown spots, about 10-12 minutes. You'll want them to have a lot of color on them.
4. To the skillet, add the vinegar, maple syrup, and 1 cup of water. Bring to a boil and cook on medium high heat for about 10 minutes or until most of the liquid has cooked off. The mixture should be somewhat thick and a spatula ran down the center of the pan should remain clear for a few seconds.
5. Stir the crispy bacon into the mixture. Remove it from the heat and let it cool. Transfer it to a serving dish or a lidded container for chilled storage. Bacon jam should keep for up to a week.

Notes

1. If your bacon comes in 12-ounce or 1.25 lb packages, it's fine to use either one. I've used all three amounts and the bacon jam comes out great either way. You'll just have more grease to drain with a larger amount of bacon.
2. Jalapeno is optional. If you want to add a spicy bite to this, leave some the seeds in.
3. I like maple syrup in this, but brown sugar and coconut sugar works well, too.

Nutrition Information

Yield 6 Serving Size ¼ cup
Amount Per Serving Calories 404Total Fat 30gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 50mgSodium 603mgCarbohydrates 22gFiber 1gSugar 19gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Bacon Onion Jam Recipe appeared first on Perry's Plate.

We eat a lot of the red pepper tomato soup they sell at Costco. It's a quick dinner (usually accompanied by some sourdough grilled cheese *drool*) and the kids all love it.

I was inspired by this and wondered if I could hack this recipe and create a delicious twist on a tomato soup without using fresh tomatoes. Or even canned tomatoes!

This soup is EASY and requires very little chopping. Just an onion! You can have it done in a flash and I'll show you how to make it dairy free, too.

Roasted Red Pepper Tomato Soup Ingredients

• Butter
• Onion - This is the only thing you'll need to chop!
• Garlic
• Jarred Roasted Red Peppers
• Tomato Paste
• Honey - Use another type of sweetener if you like.
• Milk - See note below
• Salt
• Garnishes - Optional, but you can add some cheese (feta, goat cheese, and Parmesan are especially good), pesto, or a spicy condiment to add some heat.

How to make this tomato soup dairy free

To make this soup dairy free use coconut oil or avocado oil in place of the butter and non-dairy milk. If you use non-dairy milk that isn't sweetened you may need to add a little extra sweetener to balance the acidity in the soup.

How to Make Roasted Red Pepper and Tomato Soup

1. Saute the chopped onion in the butter for several minutes until it turns golden. Don't skip on this step since it creates extra sweetness the soup needs! Throw the garlic in there, too, and stir in the tomato paste.
2. Add the drained red peppers, milk, honey, and salt. Cook until the soup is steamy and hot but not boiling.
3. Blend the soup up using an immersion blender or in a countertop blender.
4. Taste and adjust the salt and sweetener as needed.
5. Serve!

Serving Roasted Pepper and Tomato Soup

I added some goat cheese and chili crunch to my soup, but you can add any cheese, pesto, or spicy condiment you like! Or get creative with your own garnishes.

What goes well with tomato soup?

This soup stands alone well as a light meal, but if you need to round it out with something here are a few ideas. We love it with some sourdough grilled cheese sandwiches, but here are a few lighter ideas for you:

Fresh, green salad: My Syrian Salad, Avocado Salad with Lettuce, or my Spring Mix Salad with Raspberry Vinaigrette are all great pairings.

Bulk it up: Add in some leftover grilled chicken, steak, or shrimp. Or some leftover cooked grains, like rice, quinoa, or farro.

How to Store Red Pepper Tomato Soup

Chilled: Store in an airtight container or covered saucepan in the fridge for up to a week.

Frozen: Transfer cooled soup to a freezer-safe container and freeze for several months.

I like these freezer safe deli containers on Amazon. They're great for freezing soups, broths, and general leftover storage in the fridge since they stack well.

Roasted Red Pepper and Tomato Soup Recipe FAQs

More Recipes like this Red Pepper Tomato Soup on Perry's Plate

If you like this soup, try one of these other blended tomato soup variations!

Roasted Tomato Soup - One of my favorites! Roasted a pan of tomatoes, onions, and garlic for a SUPER delicious tomato soup.

Keto Tomato Soup - This one is lighter on the carbs and has a spicy kick from jalapeño.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Pepper and Tomato Soup

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Want to make a delicious tomato soup but don't have fresh tomatoes? I've got you. Using just a few pantry staples, you can have this deliciously simple red pepper tomato soup on the table in under 30 minutes without a tomato run!

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Ingredients

• 4 Tablespoons butter
• 1 medium onion, peeled and chopped roughly
• 6 whole garlic cloves
• 3 Tablespoons tomato paste
• 1 16-oz jar roasted red peppers, drained (see note)
• 2 cups milk
• 2 Tablespoons honey
• 1 ½ teaspoon salt

Instructions

1. Melt butter in a large saucepan over medium-high heat. Add chopped onion and cook for 6-8 minutes until the onions turn light golden brown. Add the whole garlic cloves and cook for another 2-3 minutes.
2. Stir in the tomato paste and cook for another minute or so. Add the drained red peppers, milk, honey, and salt. Warm the soup until it's hot and steamy.
3. Blend with an immersion blender or with a countertop blender until smooth.
4. Taste, and add a little extra honey or salt if you think it needs it.
5. Ladle into bowls and serve.

Notes

1. The roasted red peppers I used have an undrained weight of 16 ounces. The drained weight is a little less.
2. Freel free to use any kind of milk here. If you use unsweetened almond milk, you may need to add a little extra honey to balance the sweetness since dairy milk is sweeter.
3. I like to top my with feta and chili crunch! Any kind of strong, salty cheese would be good. Pesto would also be a great mix-in.

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  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

Nutrition Information

Yield 4 Serving Size 1 cup
Amount Per Serving Calories 282Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 40mgSodium 953mgCarbohydrates 28gFiber 2gSugar 22gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Red Pepper Tomato Soup appeared first on Perry's Plate.

This Turkey Pumpkin Chili is perfect for fall

If you're like me, you have your tried-and-true standbys for cozy fall nights -- favorite chili recipe and a few favorite soups, maybe? Do you ever feel like you're in a rut and want to branch out, but are unsure what to try? This is the perfect chili for you.

I've tried pumpkin chili recipes in the past that have tasted a little too pumpkin-y and pie-like. (My guess is too many baking spices?) I've remedied that and the spices in this soup are spot-on.

Fun fact: This soup is a knock off recipe of the Pumpkin Chorizo Soup at Cafe Zupas -- our favorite soup/salad/sandwich chain here in the western US. They feature it every fall in the restaurant and now you can make it anytime you like!

Why we love this Pumpkin Turkey Chili 

When you try this fun twist on a turkey chili, you'll be adding it to your yearly fall rotation! Most of the ingredients can be stashed in your pantry or freezer for soup. It's rich and hearty, and the pumpkin puree adds some creaminess and body.

This turkey chili has all the fall vibes and lands somewhere between a chili and a taco soup. Down below I've included suggestions for ingredient swaps, step-by-step instructions, and tips for storing and freezing! (Yep, it freezes, too!)

Turkey Pumpkin Chili Recipe ingredients

• Onion
• Garlic
• Turkey Chorizo - Make sure you aren't using Spanish chorizo which is firm like a pre-cooked sausage and not loose and crumbly like Mexican chorizo.
• Rotel tomatoes - I love these! If you haven't used them, they're canned diced tomatoes with green chiles added.
• Black beans
• Pumpkin puree - Make sure this is plain, unsweetened pumpkin puree and not pumpkin pie filling.
• Frozen corn
• Chicken broth
• Spices (cumin, smoked paprika). If you'd like to add a little heat, throw in a ¼ teaspoon cayenne pepper.
• Heavy cream
• Garnishes (optional) - Avocado, cilantro, green onions, sour cream, shredded cheese, tortilla chips.

Pumpkin Turkey Chili Recipe substitutions

• Chorizo - You can use whatever type of Mexican style chorizo you prefer. I like turkey chorizo because it's less greasy than pork chorizo. If you'd like to use turkey chorizo, but can't find any, use 1 pound of ground turkey and add 3 Tablespoons of my chorizo seasoning recipe.
• Rotel tomatoes - If you can't find them just use a couple cans of regular diced green tomatoes and a 4-ounce can of diced green chiles. Rotel tomatoes come in a smaller sized can than regular diced tomatoes, but the extra tomatoes won't affect the soup much if you need to use regular ones.
• Black beans - If you're avoiding beans, swap it out for more chorizo or extra vegetables (corn or zucchini would work well.)
• Frozen corn - Use drained canned corn if that's what you have. If you are avoiding corn, use some diced zucchini or another small, quick-cooking vegetable.
• Heavy cream - If you'd like to make this soup dairy free, use coconut cream. There are enough bold flavors in this soup to mask any coconut flavor.

How to make Turkey Pumpkin Chili

1. Cook the chorizo in a large soup pot over high heat until it begins to brown a little. Add the onion and garlic and cook for a few more minutes.
2. Add the tomatoes, beans, pumpkin, corn, broth and spices.
3. Bring to a boil, then simmer for about 20-30 minutes until the vegetables are cooked through and flavors have gotten all cozy together.
4. Stir in the cream and cook for a few more minutes.
5. Serve with garnishes.

Serving Pumpkin Chorizo Chili

I'm a garnish girl. I love sprinkling extra things on soup or whatever I'm eating. Garnishing this soup is completely optional since it's great on its own!

You can use anything you'd put in a taco soup. I loved it with chopped avocado, some green onions, and a sprinkling of cilantro. You could also add sour cream, shredded cheese, and crushed tortilla chips. 

Pumpkin Chili Turkey storage

Store it chilled

Once the soup has cooled down to room temperature, transfer it to a lidded container and store chilled for up to a week.

Freeze it

This soup freezes well, too! Let the soup cool to room temperature, then transfer it to some freezer safe containers. I love these Deli Containers on Amazon. I've been using them for years to store soup, broth and miscellaneous leftovers in the freezer and fridge.

More Latin Style Soups on Perry's Plate

If you like this recipe, try another one of the Latin style soups on my site! (They're always a hit around here.)

Butternut Squash and Sweet Potato Soup - This is a creamy blended soup with southwest spices and a fun roasted corn & bacon garnish. (I told you... I'm a garnish girl.)

Butternut Squash Chipotle Soup - Another blended butternut squash soup with a hit of chipotle and lime!

Tomatillo Soup - Made in the Instant Pot with tender shredded chicken and vegetables throughout.

Southwest Chicken Soup - Also made in an Instant Pot (or not!) -- my favorite chicken soup recipe with a creamy southwest twist.

Green Chile Soup - A SUPER quick & easy soup made with blended black beans and green chiles!

Paleo Chili - A chili that satisfies everyone! It's paleo, vegetarian, AND Whole30 friendly!

Pumpkin Turkey Chili Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This turkey pumpkin chili recipe is the bomb -- landing somewhere between a chili and a taco soup. It's not too pumpkin-y and has a rich, cozy feel, yet hits lighter with turkey chorizo! Bonus: it's SUPER easy to make -- I'll show you how!

5.0 Stars (1 Review)

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Ingredients

• 2 Tablespoons avocado oil
• 1 medium onion, diced
• 1 pound bulk turkey chorizo (see note)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 3 cloves garlic, minced
• 1 15oz can diced tomatoes
• 1 can Rotel tomatoes (see note)
• 1 15oz can black beans, drained
• 1 15oz can pumpkin puree
• 1 cup frozen corn
• 1 quart chicken broth
• ½ cup heavy cream or coconut cream

Instructions

1. Heat the avocado oil in a large soup pot over high heat. Add onion and turkey chorizo, breaking the chorizo up into small bits as it cooks. Cook for about 15 minutes until the chorizo has started to brown a little and the onions have softened.
2. Add the cumin, smoked paprika, and cayenne (if using) as well as the minced garlic and let it cook for about a minute while you open the cans for the other ingredients. Add all the tomatoes (undrained), black beans, pumpkin puree, frozen corn, and 3 cups of chicken broth.
3. Bring the chili to a boil, then turn the heat to medium low and simmer for about 20 minutes, uncovered.
4. Stir in the heavy cream. Use the remaining chicken broth to adjust the texture of the chili, if you like.
5. Serve immediately and garnish with whatever you'd like! I loved topping my chili with sliced avocado, fresh cilantro, some corn chips, and a squeeze of lime juice.

Notes

1. If you can't find turkey chorizo, either use regular pork chorizo (might be a little greasier) or use a pound of ground turkey and 3 Tablespoons of my chorizo seasoning recipe. You'll add the meat and the seasonings at the same time in step 1.
2. Rotel tomatoes are simply canned tomatoes with green chiles added. If you can't find these, substitute another 15oz can of diced tomatoes with a 4oz can of diced green chiles.

Nutrition Information

Yield 8 Serving Size 1.5 cups
Amount Per Serving Calories 327Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 840mgCarbohydrates 24gFiber 7gSugar 7gProtein 24g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pumpkin Chorizo Chili appeared first on Perry's Plate.

Creamy Chicken Wild Rice Soup is an All Season Standby!

Friends, this soup is goooood. We're talking restaurant quality soup here! ALL of my kids loved it and so did Steve. It so, so easy, too. And I've got a few tricks up my sleeve to ensure this soup will turn out perfectly every time you make it.

Why you’ll love this Chicken Wild Rice Soup Recipe.

This version is thick and creamy with tender pieces of chicken and chewy wild rice throughout. It's a cozy soup that's comforting, easy to make, and packed with flavor. It’s just… *chef’s kiss*  

Yep, this dreamy, creamy soup is also gluten free! I’ll talk more about the details of thickening a soup in a bit, but I wanted you to know that you could make this soup gluten free if you like. (And it's not difficult!)

This recipe is also super adaptable. You can make it on the stove top, in your Instant Pot, or in a Crock Pot! I included instructions for all three below and in the recipe card.

Chicken Wild Rice Soup Ingredients

Here’s what you need to make this soup!

• Onion
• Carrot
• Celery
• Garlic
• No-salt seasoning - This is a salt-free seasoning you can use on a lot of things while being able to control the sodium. Think Mrs. Dash, 21 Seasoning Salute (Trader Joe’s), or the No-salt seasoning at Costco (that’s what I use).
• Salt & black pepper
• Bay leaves
• Dried or fresh thyme
• Dried dill
• Chicken thighs - This is important. Because the wild rice needs longer to cook than regular white rice, using chicken thighs will help you to avoid overcooked, dry chicken. Chicken breasts are tasty and versatile, but their very low fat content causes them to dry out faster. Chicken thighs are much more forgiving. Alternately, you could shred a rotisserie chicken or pre-cooked chicken breasts and at it at the very end of cooking if you’d rather not use thighs. 
• Chicken broth — Use any kind you like. I love making my own from stripped roasted chicken bones. Here’s a chicken bone broth recipe if you need one!
• Wild rice — Wild rice is black. Sometimes “wild rice” is packaged as brown rice and wild rice mixed together. You could use that too if you like since they have the same cook times. 
• Heavy cream, half and half, or milk (any kind) — This entirely depends on you, friend. Obviously using heavy cream results in a richer, creamier soup, but you can use any type of cream or milk for this recipe. You can easily make it dairy free by using almond milk.
• Tapioca flour, arrowroot starch, or cornstarch — This one is left up to you, too. All of these options are gluten free. 

How to make Wild Rice Chicken Soup

How to cook wild rice for soup

You’re going to love this — you just throw the rice in with all the other ingredients and let it simmer away to cook! 

If you have some pre-cooked rice handy, you could add it at the end of cooking time. You’ll want to omit the water from the recipe if you do that.

How to make Chicken Wild Rice Soup in Instant Pot

1. Saute the vegetables using the Saute mode. Add the seasonings.
2. Add the chicken, broth, water, and rice to the pot.
3. Cook on high pressure for 35 minutes. Let the cooker sit for 5-8 before releasing the steam manually.
4. Transfer the cooked chicken thighs to a large plate or platter and shred them with a couple of forks. Add them back to the soup.
5. Mix the cream/milk with the tapioca starch and stir it into the soup. It should thicken quickly -- if not, turn the cooker back to the sauce mode to heat the soup up until it thickens. Then turn it off again.
6. Taste, adjusting seasonings as needed, then serve!

How to make Creamy Chicken and Wild Rice Soup in Crock Pot

1. Add all of the ingredients to a 6 quart Crock Pot slow cooker (except the milk and thickener).
2. Cover and cook on low for 5-6 hours. Turn the slow cooker to high heat.
3. Remove the chicken (put the lid back on to keep the soup hot). Shred the chicken, then return it to the pot.
4. Stir together the cream/milk and thickener. Stir into the soup. If the soup is very hot (but not bubbling) it should thicken really quickly.
5. Taste, adjust seasonings, and serve.

Chicken Wild Rice Soup Recipe Variations

• Use brown rice instead of wild rice.
• Vegetarian Mushroom Wild Rice Soup: Make a vegetarian version by omitting the chicken and chicken broth and using 1.5 pounds of sliced mushrooms and vegetable broth.
• Sausage & Wild Rice Soup: Omit the chicken. Add sliced, pre-cooked sausage at the end of cooking. Andouille sausage would be particularly good here.

Chicken and Wild Rice Soup Recipe Tips

• Make sure you use wild rice or brown rice (or a combination of the two) and not white rice. Because wild rice and brown rice require a much longer cook time using white rice will result in mushy, overcooked rice.
• If you use homemade chicken broth, you might need to adjust the salt content of this recipe. I don't salt my broth so I usually need to double the amount of salt in recipes when I use it.
• If you are making this in an Instant Pot, make sure you let the cooker release the steam naturally (just let it sit, don't do anything) for 5-10 minutes after the pressure cycle ends so you don't have hot liquid splattering out of the steam valve.
• Make sure the soup isn't bubbling when you add the thickener or it'll clump. More on that...

How to Thicken Chicken Wild Rice Soup

Thickening gluten free soups is a little different from regular soups. When you're using all-purpose flour you'll create a roux (butter/oil + flour mixture) at the beginning of the recipe and then cook from there.

With gluten free thickeners, often time they'll lose their ability to thicken if cooked for long periods of time. That's why I thicken the soup at the end. Here are some things to remember when thickening this chicken wild rice soup as well as other types of creamy gluten free soups:

• Blend the thickener with some type of liquid. If the soup is creamy, I whisk it into the cream or milk I'll be using. This helps to prevent any clumping. You can also remove a ladle full of the soup liquid and pour it into a cup or bowl and whisk the thickener into that when it has cooled some.
• Don't add the thickening mixture to boiling liquid. If the soup is simmering with visible bubbles, it will make your thickener clump and you'll get these weird, gummy bits in your soup. Ew. The soup needs to be hot and steamy, but not bubbling when you add the thickener.
• If your soup isn't thickening you may need to heat it up. Once the thickening mixture has been stirred into the soup, you can crank the heat up and let the soup simmer. It'll only take a minute or two for it to thicken. If it still hasn't thickened, maybe you haven't used enough starch/powder.

What to serve with Wild Rice Soup

I love this soup with a sprinkling of parsley and some crusty bread (it's easy to find gluten free crusty bread these days! Adding some Parmesan cheese shavings is also delicious here.

If you're wanting to serve this with a salad, here are some suggestions:

Sweet Kale Salad - A knock off of the sweet kale salad kit I love buying at Costco. Whether you make it from scratch or get a kit, it'll go well with this soup!

Syrian Salad with Za'atar Dressing - Such a tasty, versatile salad! It has a bold flavor that would pair well with this creamy soup.

Avocado Green Salad - Love this green salad with Parmesan shavings, salty bacon, and creamy avocado dressing.

How to store Wild Rice Chicken Soup

After the chicken wild rice soup has cooled, transfer it to a lidded container and store chilled for up to a week.

Freezing Creamy Chicken Wild Rice Soup

If you'd like to freeze this soup, I recommend using these deli containers on Amazon. I have dozens of them and use them all the time for freezing soups, broth, and storing leftovers in the fridge, too.

How to reheat Creamy Wild Rice Soup

Microwave: I don't love microwaving leftovers, but if I'm heating up one serving, it's usually the easiest way. Cook on high for 20 second increments, stirring after each one, until the soup is hot.

Stovetop: Transfer the soup to a pot. If the soup has thickened considerably (it does that often after being chilled) then add ½ cup of water and stir it up. Because creamy soups tend to scorch easily, warm the soup at medium-low, keeping a close eye on it and stir it often.

More Creamy Soup Recipes on Perry's Plate

If you like this Creamy Chicken Wild Rice Soup, try another one of my creamy soups!

Dairy-Free Clam Chowder - This one is also gluten free and is delicious with bacon sprinkled on top!

Buffalo Chicken Chowder - One of my favorites to make in the winter! It has a touch of heat (as little or as much as you'd like) and a drizzle of creamy ranch. It's also gluten and dairy free.

Southwest Chicken Soup - A riff of of my favorite chicken soup recipe with southwest inspired spices and a touch of creamine/ss.

Dairy Free Cream of Mushroom Soup - A family favorite -- don't forget the bacon on top!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken and Wild Rice Soup Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Making restaurant quality Creamy Chicken Wild Rice Soup is easier than you may think! With the right cut of chicken and a few key ingredients, you’ll be getting ohhhs and ahhhs from your family when they gather for dinner! Psst… it’s also a gluten free soup, too!

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Ingredients

• 4 Tablespoons butter or avocado oil
• 1 cup chopped onion (about 1 small)
• 1 cup chopped carrot (about 3 medium)
• 1 cup chopped celery (about 2 large stalks)
• 6 cloves garlic, crushed or Microplaned
• 1 Tablespoon no-salt seasoning
• 1 Tablespoon sea salt
• ½ teaspoon dried dill
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 2 bay leaves
• 1 ½ pounds boneless, skinless chicken thighs
• 1 quart chicken broth
• 3 cups water
• 1 cup wild rice, rinsed
• 1 ½ cups milk of any type
• ⅓ cup tapioca starch

Instructions

1. Melt butter in a large soup pot over medium high heat. Add the onion, carrot, celery, and garlic. Cook for 4-5 minutes, stirring often, until the onion becomes translucent.
2. Add the no-salt seasoning, sea salt, dill, thyme, black pepper and bay leaves. Cook for another 1-2 minutes.
3. Add the chicken thighs, broth, water, and rice. Bring to a boil, then reduce heat to medium low and let it simmer for 45 minutes.
4. The rice should be cooked through at this point. Transfer the chicken to a large plate or platter, shred, and return to the pot.
5. Whisk together the milk and tapioca starch. If the soup is still simmering with visibile bubbles, turn off the heat until it cools some. Pour the milk mixture into the hot soup and stir well. If the soup doesn't thicken within a couple of minutes, turn the heat back on to medium and cook until it does -- maybe another 5 minutes or so.
6. Taste, adding any extra salt if needed. Serve immediately.

Notes

1. You can use any type of milk here. Or a combination of milk and cream. If you use cream, I recommend using 1 cup of milk and ½ cup of cream.
2. Feel free to use a different type of gluten free thickener, like arrowroot powder or cornstarch. They all require the same measurements.

INSTANT POT INSTRUCTIONS: Follow the saute instructions using the Saute mode in your 6 or 8 quart Instant Pot. After adding all the ingredients (except for the milk & thickener), close the lid, sealing the steam vent, and cook on high pressure for 35 minutes. Let it release steam naturally for 5-10 minutes and then release the rest of the steam naturally. Shred the chicken as directed above and whisk together the milk and tapioca, adding it to the pot when there are no visible bubbles in the hot soup. If you need to warm the soup a little more to get the soup to thicken, turn on the saute mode again for a few minutes.

CROCK POT INSTRUCTIONS: Add all of the ingredients to a 6-7 quart Crock Pot slow cooker (except the milk and thickener). Cover and cook on low for 5-6 hours until the rice is tender. Shred chicken as directed above, keeping the soup as warm as possible while you do this. Whisk together the milk and tapioca and stir it into the hot soup when there are no visible bubbles. If you need to heat the soup more to encourage it to thicken, turn it on high.

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Nutrition Information

Yield 8 Serving Size 1.5 cups
Amount Per Serving Calories 303Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 125mgSodium 1507mgCarbohydrates 18gFiber 2gSugar 6gProtein 25g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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