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
- ⅓ 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.
