* Creamy Chicken and Rice Soup

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Creamy Chicken and  Rice Soup

  • 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 cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 cups chicken stock
  • 1 cup water
  • 4 cups lightly packed chopped curly kale
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 skinless, boneless chicken breasts, cooked and diced (about 1 1/2 cups)
  • 2 (8-oz.) package precooked brown rice
  • 1 cup half-and-half
  • 1 1/2 ounces all-purpose flour (about 1/3 cup)

·         Either bake or roil chicken breasts until cooked through. Cool and dice; set aside. 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. Serves 6. (Adapted from Cooking Light)

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