Creamy Chicken and Wild Rice Soup
Ready in just 30 minutes, this Creamy Chicken and Wild Rice Soup is a family favorite.
Servings: 6
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
- 5 cups unsalted chicken stock
- 4 cups lightly packed baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1 1/2 cups chopped cooked chicken breast
- 1 cup cooked wild rice
- 1 cup half-and-half
- 1/4 cup cornstarch
Instructions
- Heat a Dutch oven over medium-high. Add the bacon to the pan and cook 4 minutes or until crisp.
- Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings.
- Add the onion, carrot, and celery to drippings in pan and sauté 3 minutes. Stir in the thyme, mushrooms, and garlic. Sauté 5 minutes.
- Add stock and bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add the spinach, salt, ground mustard and pepper cooking for 3 minutes. Stir in the chicken and rice.
- Combine half-and-half and cornstarch in bowl, whisking until smooth. Stir into the soup and cook 2 minutes or until thickened. Top with bacon.
Notes
Soup can be made up to 24 hours in advance and stored in the refrigerator in an airtight container.
Nutrition
Calories: 331kcal | Carbohydrates: 26g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 949mg | Potassium: 678mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5685IU | Vitamin C: 12.4mg | Calcium: 97mg | Iron: 1.7mg