Kitchen notes · a little help before you start
Chicken, Bacon & Rice Soup
Chicken, Bacon & Rice Soup is made with chicken broth, uncooked long-grain white rice, and cooked chicken.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
2. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
3. Return for the stirring
Stir occasionally as directed while the mixture cooks.
Get to know the ingredients
chicken broth
In the method: In a large saucepan or Dutch oven, combine the chicken broth and water.
uncooked long-grain white rice (not instant)
In the method: Stir in the uncooked rice.
garlic salt
In the method: Add the garlic powder, onion powder, garlic salt, black pepper, cream of celery soup, carrots, bacon, and chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 cups chicken brothIngredient note
Source: 2½ cups waterIngredient note
Source: ½ cup uncooked long-grain white rice (not instant)Ingredient note
Source: 1 tsp garlic powderIngredient note
Source: 1 tsp onion powderIngredient note
Source: 1 tsp garlic saltIngredient note
Source: ¼ tsp black pepperIngredient note
Source: 1 (10.5-oz) can condensed cream of celery soupIngredient note
Source: 3 carrots (thinly sliced)Ingredient note
Source: 6 slices cooked chopped baconIngredient note
Source: 2½ cups chopped cooked chicken
How to make it
0 of 5 steps completeMake room for Chicken, Bacon & Rice Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Ladle the soup into bowls and serve warm.
A few questions you might have
What should I prepare first?
Set out the saucepan and dutch oven. Start with this step: In a large saucepan or Dutch oven, combine the chicken broth and water.
Which preparation step should I plan for?
Follow the simmering heat, timing and finish checks that are given.
What check should I look for as it cooks?
Reduce the heat and simmer for 20 minutes, stirring occasionally, until the rice and carrots are tender.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Storage and freezer instructions can be found in the blog post above.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: plainchicken.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
