Creamy Chicken and Wild Rice Soup

By johnwhorfin

Ingredients

• 5 5 5 bacon slices, chopped
• 1 1 1 cup chopped onion
• 1 1 1 cup thinly sliced carrot
• 1/2 1/2 1/2 cup thinly sliced celery
• 1 1 1 tablespoon fresh thyme leaves
• 1 1 package 1 (8-oz.) package presliced cremini mushrooms
• 4 4 4 garlic cloves, minced
• 4 4 4 cups unsalted chicken stock
• 1 1 1 cup water
• 4 4 4 cups lightly packed chopped curly kale
• 1 1 1 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon black pepper
• 6 6 1 1/2 shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
• 1 1 package 1 (8-oz.) package precooked wild rice (such as Simply Balanced)
• 1 1 1 cup half-and-half
• 1 1/2 1 1/2 1/3 ounces all-purpose flour (about 1/3 cup)
• 261 261
• 11g 11g
• 5g 5g
• 5g 5g
• 19g 19g
• 24g 24g
• 3g 3g
• 659mg 659mg
• 9% 9% DV
• 17% 17% DV
• 6g 6g
• 0g sugars 0g
• 261 261
• 11g 11g
• 5g 5g
• 5g 5g
• 19g 19g
• 24g 24g
• 3g 3g
• 659mg 659mg
• 9% 9% DV
• 17% 17% DV
• 6g 6g
• 0g sugars 0g

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

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.