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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Chicken and Wild Rice Soup Recipe

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This recipe for Creamy Chicken and Wild Rice Soup is from Feast & Family, 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!
Category:
Category:
Ingredients:  
Ingredients:  
5 bacon slices
1 cup chopped onion
1 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/2 tablespoon fresh thyme leaves
1 (8-oz.) package mushrooms
4 garlic cloves minced
4 cups unsalted chicken stock
1 cup water
4 cups lightly packed chopped Kale
1 tsp.salt
1/2 tsp.black pepper
2 cups shredded rotisserie chicken
1 (8-oz.) package precooked wild rice
1 cup half-and-half
2 Tbsp. Corn starch
Directions:
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 10 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 corn starch in bowl, stirring with a whisk. Stir into soup; cook 5 minutes or until thickened. Top with bacon.

Serve in soup bowls topped with crisped bacon.
Number Of Servings:
Number Of Servings:
about 10 cups
Preparation Time:
Preparation Time:
about 40 minutes
Personal Notes:
Personal Notes:
Go ahead and flag this chicken and wild rice recipe—it’s sure to become a family favorite.
it’s slightly thickened, creamy chicken soup Topped with crispy, smoky bacon. As a time saver, Use pre-cooked rice or, you can substitute 2 cups of your own cooked wild rice.

 

 

 

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