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gluten-free (or not) creamy chicken & wild rice soup

Creamy Chicken & Wild Rice Soup

Adapted from Cooking Light

Imagine the flavor of your favorite chicken pot-pie ...only in a bowl.

Total Time 40 minutes
Servings 6 servings
Author Rosemary Stelmach

Ingredients

  • 5 bacon slices, roughly chopped (about 5 ounces)
  • 1 cup chopped onion
  • 1 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 1 tablespoon fresh thyme leaves
  • 8 ounces sliced cremini mushrooms (baby bellas)
  • 4 garlic cloves, minced
  • 1 32-ounce carton chicken stock (4 cups)
  • 1 cup water
  • 4 cups lightly packed chopped baby spinach or curly kale (about 5 ounces)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken or turkey breast (about 6 ounces)
  • 1 8-ounce package precooked wild rice and/or brown rice (for gluten-free, check package for GF certified)
  • 1 cup half-and-half (or whole milk)
  • 1/3 cup all-purpose flour or gluten-free all-purpose flour (about 1.5 ounces)

Instructions

  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 and set aside.  Reserve 1 tablespoon bacon drippings in pan.

  2. Add onion, carrot, and celery to drippings in pan; sauté for 3 minutes.  Add thyme, mushrooms, and garlic; sauté for 5 minutes.  Add stock and 1 cup water; bring to a boil.  Reduce heat, and simmer for 8 minutes or until vegetables are tender.  Add spinach, salt, and pepper; cook for 3 minutes. Stir in chicken and rice.

  3. Combine half-and-half and flour in a bowl, stirring with a whisk until smooth. Stir into soup; cook for 2 minutes or until thickened.  Check for seasoning; add salt and pepper to taste.  Top with bacon.

Recipe Notes

For gluten-free - Replace all-purpose flour with gluten-free all-purpose flour.  Check the precooked rice packaging for GF Certified label.