Burnsie’s Cheesy Wild Rice and Chicken Soup

Preparation

1. Step 1

   Parboil the rice: In a large Dutch oven or pot, rinse dry rice with warm water until clear, swishing the kernels with your hands and refilling with more warm water until clear and free of debris and impurities. Drain, leaving rice in the pot, then add the broth. Cover the pot with a lid and bring to boil over high heat. Reduce heat to medium-low and simmer, undisturbed, for 10 to 15 minutes. (For commercially cultivated wild rice, simmer for 45 minutes, or according to instructions on the package.)

2. Step 2

   While the rice parboils, scoop the chicken into a medium bowl, toss generously with salt and pepper and set aside in the refrigerator.

3. Step 3

   Cook the bacon lardons in a small skillet over medium-low, stirring frequently, until soft and translucent but not crispy, about 3 minutes; set aside.

4. Step 4

   Taste the rice to check doneness before proceeding. It should be soft and somewhat chewy; the rice will be ready when steam escapes from underneath the lid. Do not drain.

5. Step 5

   Once the rice is ready, begin the soup: Thoroughly stir the rice, which will start to split in the water. Keeping the temperature at medium-low, gently add the seasoned chicken to the rice and broth. Transfer the bacon and rendered bacon fat from the skillet into the pot, then add the cream of chicken soup, garlic powder and lemon zest. Cover and simmer on low to medium-low heat for 15 minutes.

6. Step 6

   Once the broth has thoroughly cooked the chicken, add the Velveeta and half-and-half and stir until smooth.

7. Step 7

   Immediately prior to serving, squeeze in lemon juice to taste and stir thoroughly. Season to taste with salt and pepper. Top with paprika (if using), garnish with fresh herbs and serve.