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Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
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Ingredients

  • 5 bacon slices, chopped
  • 1 cup chopped onion
  • 1 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 1 tablespoon fresh thyme leaves
  • 1 (8-oz.) package presliced cremini mushrooms
  • 4 garlic cloves, minced
  • 4 cups unsalted chicken stock
  • 1 cup water
  • 4 cups lightly packed chopped curly kale
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 1 (8-oz.) package precooked wild rice (such as Simply Balanced)
  • 1 cup half-and-half
  • 1 1/2 ounces all-purpose flour (about 1/3 cup)

Directions

Step 1

Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings. Add onion, carrot, and celery to drippings in pan; sauté 3 minutes. Add thyme, mushrooms, and garlic; sauté 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice.

Step 2

Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.

Yield
Serves 6 (serving size: about 1 2/3 cups)
Source – http://www.cookinglight.com
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