Creamy Chicken and Wild Rice Soup
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 5 sliced uncured bacon, chopped
  • 1 small onion, chopped
  • 1 cup carrots, chopped
  • ½ cup celery, chopped
  • 1 Tbsp fresh thyme leaves
  • 8 oz cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken stock
  • 1 cup water
  • 4 cups lightly packed curly kale, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 oz skinless rotisserie chicken breast (~1½ cups), shredded
  • 1 (8 oz) package precooked wild rice
  • 1 cup half and half
  • ⅓ cup all-purpose flour
Instructions
  1. Heat a Dutch oven over medium-high. Add bacon and cook 5-6 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in the Dutch oven.
  2. 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.
  3. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice.
  4. Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon before serving.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 1⅔ cups Calories: 261 Fat: 11.0 Carbohydrates: 24.0 Sugar: 6.0 Sodium: 659 Fiber: 3.0 Protein: 19.0
Recipe by Prevention RD at https://preventionrd.com/2017/10/creamy-chicken-and-wild-rice-soup-weekly-menu/