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Creamy Chicken And Wild Rice Soup

Creamy Chicken And Wild Rice Soup

Course: Recipe
Servings

4

servings
Active Time

32

minutes
Total time

40

minutes
Cost Per Meal/Person

$1.50

This recipe is from the October 2017 issue of Cooking Light magazine. We love this recipe. This made us 6 ‘person meals’, or 3 nights of dinner for two of us (using as a main dish).

• I make my own chicken broth using bouillon cubes.
• I left out the thyme & mushrooms.
• I used about¼ of a package of Costco’s pre packaged Rotisserie chicken meat. They sell it in a 2.5 lb package of just the rotisserie chicken breast meat.
• I use spinach instead of kale.
• I used regular white rice instead of wild rice.

Ingredients

  • 5 bacon slices, chopped

  • 1 cup chopped onion

  • 1 cup thinly sliced carrot

  • 1/2 cup thinly sliced celery

  • 4 garlic cloves, minced

  • 4 cups unsalted chicken stock

  • 1 cup water

  • 8 oz bag spinich

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 cups shredded skinless, boneless rotisserie chicken 1 breast (about 1 1/2 cups)

  • 1 (8-oz.) package precooked wild rice (such as Simply Balanced)

  • 1 cup half-and-half

  • all-purpose flour (about 1/3 cup)

Directions

  • 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.

Total Cost of Meal

  • $3 Rotisserie chicken
    $1 Bacon (about 1/3 lb)
    $1 Half & Half
    $2 8 oz bag spinach
    $0.50 Rice
    $1.25 Onion, carrot, celery, broth, garlic
    $0.25 Crusty bread for dipping
    $9 Total
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