CHICKEN AND RICE SOUP WITHOUT VEGETABLES RECIPES

Name: Creamy Chicken and Wild Rice Soup
Total time: 40 min
Yield: Serves 6 (serving size: about 1 2/3 cups)
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)

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CHICKEN AND WILD RICE SOUP RECIPE - COOKING LIGHT

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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.

Provided by Ann Taylor Pittman

Total Time 40 minutes

Yield Serves 6 (serving size: about 1 2/3 cups)

Number Of Ingredients 16

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)

Steps:

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. 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 : Calories 261, CarbohydrateContent 24 g, FatContent 11 g, FiberContent 3 g, ProteinContent 19 g, SaturatedFatContent 5 g, SodiumContent 659 mg, SugarContent 6 g, UnsaturatedFatContent 5 g

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