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

Recipe Categories

pie-with-meat-01-w
Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
healthy-vegetarian-w
Vegeterian

Recipe Categories

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