Categories: Soup

Ingredients

• 5 bacon slices, chopped
• 1 cup chopped onion
• 1 cup thinly sliced carrot
• 1/2 cup thinly sliced carrot
• 1 tbsp. fresh thyme leaves
• 8 oz. pkg. presliced cremini mushrooms
• 4 garlic cloves, minced
• 4 cups chicken stock
• 1 cup water
• 4 cups lightly packed chopped curly kale
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 oz. shredded rotisserie chicken breast
• 8 oz. package precooked wild rice
• 1 cup half-and-half
• 1/2 cup all-purpose flour

Directions

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 tbsp. drippings. Add onion, carrot and celery to drippings in pan; saute 3 minutes. Add thyme, mushrooms, and garlic; saute 5 minutes. Add stock and 1 cup 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.

2. Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.

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