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).Notes for this recipe: I make my own chicken broth using bouillon cubes. I left out the thyme and 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 and regular white rice instead of wild rice.
Servings: 4 servings
Calories: 665kcal
Ingredients
- 5 slices bacon chopped
- 1 cup onion onion
- 1 cup carrot thinly sliced
- ½ cup celery thinly sliced
- 4 cloves garlic minced
- 4 cups chicken stock
- 1 cup water
- 8 ounces spinach
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ cups rotisserie chicken shredded boneless, skinless
- 1½ cups wild rice cooked per directions on packaging
- 1 cup half & half
- ⅓ cup all-purpose flour
Instructions
- 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
Calories: 665kcal | Carbohydrates: 72g | Protein: 46g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 1501mg | Potassium: 1099mg | Fiber: 7g | Sugar: 9g | Vitamin A: 10750IU | Vitamin C: 23mg | Calcium: 112mg | Iron: 4mg
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