Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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