Chicken & Vegetable Wild Rice Soup

Name: Chicken & Vegetable Wild Rice Soup
Prep time: 20 min
Cook time: 6 h 30 min
Yield: 8 servings (3 quarts).
Ingredients: 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces; 2 cups frozen corn (about 10 ounces), thawed; 1 package (6 ounces) long grain and wild rice mix; 1 medium sweet red pepper, finely chopped; 2 medium carrots, finely chopped; 1 medium leek (white portion only), finely chopped; 1 celery rib, finely chopped; 3 bacon strips, cooked and crumbled; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon salt; 6 cups reduced-sodium chicken broth; 1/3 cup dry sherry or additional broth; 1 cup sour cream; 1 tablespoon all-purpose flour; 1 cup cut fresh asparagus (1-inch pieces); Chopped green onions, optional

Chicken & Vegetable Wild Rice Soup was pinched from <a href="https://www.tasteofhome.com/recipes/chicken-vegetable-wild-rice-soup/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama..."

INGREDIENTS

•

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

•

2 cups frozen corn (about 10 ounces), thawed

•

1 package (6 ounces) long grain and wild rice mix

•

1 medium sweet red pepper, finely chopped

•

2 medium carrots, finely chopped

•

1 medium leek (white portion only), finely chopped

•

1 celery rib, finely chopped

•

3 bacon strips, cooked and crumbled

•

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

•

1/2 teaspoon salt

•

6 cups reduced-sodium chicken broth

•

1/3 cup dry sherry or additional broth

•

1 cup sour cream

•

1 tablespoon all-purpose flour

•

1 cup cut fresh asparagus (1-inch pieces)

•

Chopped green onions, optional

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