Creamy Chicken and Wild Rice Soup
"Go ahead and flag this recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. For convenience, we call for precooked wild rice; if you can’t find it, you can substitute 2 cups of your own cooked wild rice or a package of precooked brown rice. If you’re in a real time crunch, look in your supermarket’s produce section for prechopped mirepoix; that’s the combo of onion, carrot, and celery that creates the flavor foundation here...."
INGREDIENTS
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5 bacon slices, chopped
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1 cup chopped onion
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1 cup thinly sliced carrot
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1/2 cup thinly sliced celery
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1 tablespoon fresh thyme leaves
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1 (8-oz.) package presliced cremini mushrooms
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4 garlic cloves, minced
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4 cups unsalted chicken stock
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1 cup water
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4 cups lightly packed chopped curly kale
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
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1 (8-oz.) package precooked wild rice (such as Simply Balanced)
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1 cup half-and-half
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1 1/2 ounces all-purpose flour (about 1/3 cup)
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