Creamy Chicken And Wild Rice Soup
Creamy Chicken and Wild Rice Soup
This recipe is from the October 2017 issue of Cooking Light magazine. We love this recipe. This made us 6 'person meals', or 3 nights of dinner for two of us (using as a main dish).
Notes for this recipe: I make my own chicken broth using bouillon cubes. I left out the thyme and mushrooms. I used about¼ of a package of Costco's pre-packaged rotisserie chicken meat. They sell it in a 2.5 lb package of just the rotisserie chicken breast meat. I use spinach instead of kale and regular white rice instead of wild rice.
- 5 slices bacon (chopped)
- 1 cup onion (onion)
- 1 cup carrot (thinly sliced)
- ½ cup celery (thinly sliced)
- 4 cloves garlic (minced)
- 4 cups chicken stock
- 1 cup water
- 8 ounces spinach
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ cups rotisserie chicken (shredded boneless, skinless)
- 1½ cups wild rice (cooked per directions on packaging)
- 1 cup half & half
- â…“ cup all-purpose flour
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.
- Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.