"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Chicken and Wild Rice Soup Recipe

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This recipe for Creamy Chicken and Wild Rice Soup, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Parent


5 bacon slices, chopped
1 C chopped onion
1 C thinly sliced carrot
1/2 C thinly sliced celery
1 Tbsp fresh thyme leaves
1 (8 oz) pkg sliced cremini mushrooms
4 garlic cloves, minced
4 C chicken stock
1 C water
4 C chopped curly kale
1 tsp salt
1/2 tsp pepper
6 oz shredded chicken, cooked
1 (8 oz) pkg precooked wild rice
1 C half-and-half
1/3 C flour

Heat Dutch oven over medium-high heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Add onion, carrots, and celery to drippings. Saute 3 minutes. Add thyme, mushrooms, and garlic; saute 5 minutes. Add stock and 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 with flour.Stir into soup and cook 2 minutes, until thickened. Serve with crumbled bacon on top.




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