Sup Nasi Liar Bacon Ayam
This chicken bacon wild rice soup is thick and creamy and perfect for cold winter nights. All made from scratch, and super tasty!
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1 ½ pounds chicken breast, cooked and shredded
- 1 ½ pounds bacon, cooked and crumbled, grease reserved
- 1 cup rinsed wild rice
- ½ cup green onions (or add sauteed garlic/onion)
- 3 10.75 oz cans cream of chicken soup (my mom uses chicken broth with less water)
- 5 can s water
- 5 tablespoons bacon grease
- 2 tablespoons butter
- 1 1/2 teaspoons salt + 1/2 teaspoon pepper (more to taste)
- ¾ cup flour
- 2 cups half and half
- 3 cups milk
- additional water, milk, or broth for thinning
Langkah-langkah
Prep the chicken and bacon.
Whisk the cream of chicken soup and water together in a large saucepan. Bring to a boil. Add the green onions and wild rice and cook, covered, for 30-45 minutes. Remove from heat and allow to soak in pan, covered, for up to 1 hour (this is optional – just makes the consistency of the rice a little softer). There should still be a little bit of liquid in the pan at this point.
In a large saucepan or skillet, melt the bacon grease and 2 tablespoons butter over low heat. Add the flour and salt and pepper and stir until a thick paste forms. Cook for 1 minute. Add the half and half and milk. Whisk until smooth and thick – about 5 minutes.
Add the creamy mixture to the rice pan. Add the chicken and bacon and continue to cook over very low heat for at least 8 hours. You can also transfer the soup to a slow cooker and just keep it on low. Adjust the consistency to your preferences by adding more milk or water and whisking until smooth.
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