"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Parent

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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