Chicken and Wild Rice Soup

Ingredients

• 6 cups water
• 2 cups uncooked wild rice
• 3 thick-cut bacon slices, chopped (about 3 ounces)
• 5 cups thinly sliced red onion (about 1 large)
• 1/4 cup port or other sweet red wine
• 6 cups Brown Chicken Stock
• 3 cups shredded roasted chicken breast (about 1 pound)
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Bring 6 cups water to a boil in a medium saucepan, and stir in wild rice. Reduce heat; simmer, partially covered, 35 minutes or until rice is tender. Drain and set aside.
2. Place bacon in an 8-quart stockpot over medium heat. Cook 10 minutes or until bacon begins to crisp, stirring frequently. Add onion; increase heat to medium-high. Cook 10 minutes or until golden brown, stirring frequently. Add port, and simmer 8 minutes or until port evaporates. Add stock; simmer 5 minutes. Stir in rice, chicken, and remaining ingredients, and simmer 5 minutes or until thoroughly heated.