Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup
Ingredients:
5 bacon slices, chopped
1 cup chopped onion
1 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon fresh thyme leaves
1 (8-oz.) package presliced cremini mushrooms
4 garlic cloves, minced
4 cups unsalted chicken stock
1 cup water
4 cups lightly packed chopped curly kale
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
1 (8-oz.) package precooked wild rice (such as Simply Balanced)
1 cup half-and-half
1 1/2 ounces all-purpose flour (about 1/3 cup)
About the Recipe
Go ahead and flag this chicken and wild rice 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.
Nutritional Info
Getting it done:
Step 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 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.
Step 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.
Ingredients:
5 bacon slices, chopped
1 cup chopped onion
1 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon fresh thyme leaves
1 (8-oz.) package presliced cremini mushrooms
4 garlic cloves, minced
4 cups unsalted chicken stock
1 cup water
4 cups lightly packed chopped curly kale
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
1 (8-oz.) package precooked wild rice (such as Simply Balanced)
1 cup half-and-half
1 1/2 ounces all-purpose flour (about 1/3 cup)
Getting it done:
Step 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 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.
Step 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.
About the Recipe
Go ahead and flag this chicken and wild rice 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.
Nutritional Info
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