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.