Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

Go ahead and flag this recipe--it's sure to become a family favorite. 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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
32 mins
total:
40 mins
Yield:
Serves 6 (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 8 minutes or until vegetables are tender. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice.

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

Nutrition Facts

261 calories; fat 11g; saturated fat 5g; protein 19g; carbohydrates 24g; fiber 3g; sodium 659mg; sugars 6g.
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