Ingredients

The following ingredients have 4 Servings
  • 1/2 cup wild rice, uncooked
  • 4 slices OSCAR MAYER Bacon, chopped
  • 1/2 cup finely chopped onions
  • 2 carrots, chopped
  • 1/4 cup flour
  • 4 cups fat-free reduced-sodium chicken broth
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
  • 1/4 tsp. pepper
  • 2 Tbsp. chopped fresh chives

Instruction

  • Cook rice as directed on package, omitting salt.
  • Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
  • Add onions and carrots to drippings in pan; cook 5 min. or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min. Add broth; stir. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally. Stir in rice, cream cheese spread and pepper. Cook and stir 3 min. or until cream cheese is melted and soup is thickened. Stir in half the bacon. Ladle soup into soup bowls; top with remaining bacon and chives.