Wednesday, January 2, 2019

Creamy Chicken and Wild Rice Soup


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
6 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
1 cup half-and-half
1 1/2 ounces all-purpose flour (about 1/3 cup)

Heat saute pan 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.

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

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