Creamy Chicken and Wild Rice Soup

Adapted from Cooking Light
October 2017

This is a great recipe to adapt with leftovers.

5 bacon slices, chopped
onion, chopped
carrot, chopped
celery, chopped
1 T. thyme
1 package pre-sliced cremini mushrooms
4 garlic cloves, minced
5 cups chicken stock
4 cups greens- curly kale and/or spinach
1 t. salt
black pepper
1 cup shredded rotisserie chicken
1 cup pre-cooked wild rice
1 cup half and half or whipping cream or whole milk
1/3 cup flour to thicken (if necessary depending on amount of veggies and rice)

1. Heat Dutch oven.  Cook bacon in pan; 4 minutes or until crisp.  Remove bacon from pan and use drippings to saute onion, carrot, and celery for 3 minutes.  Add thyme, mushrooms, and garlic; saute 5 minutes.  Add chicken stock; 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, rice, and spinach. 
2. Combine half and half and flour in bowl, stirring with a whisk.  Stir into souop; cook 2 minutes or until thickened. Top with bacon. 

This recipe is forgiving and wonderful in the wintertime for a quick meal.