Interested in saving some of your valuable time? Thanks to a few shortcuts, this delicious pot of goodness can be ready to feed your group of six in less than an hour. It’s true. The recipe calls for shredded rotisserie chicken breast but you can always switch things up by using some of that leftover turkey breast you’ll have on hand before long. I guess it would then be creamy turkey soup, but that’s okay. Still sounds good.
This is designed to be a timesaving recipe, but don’t be tempted to use precooked bacon. The veggies are sauteed in some of the rendered bacon fat and you don’t want to miss out on that added flavor.
Be sure to cut your carrots and celery into thin slices, so they cook through by the time the pot of soup is done. While they are sautéing along with the chopped onion, prep the next group of ingredients …the thyme, mushrooms & garlic. If you have access to presliced mushrooms, go for it.
Using precooked chicken and rice is a huge timesaver. The rice used for this presentation is Uncle Ben’s Ready Whole Grain Medley Brown & Wild. If you can find precooked wild rice, that would also be a good option. Then again, maybe you have some leftover rice in the fridge?
While that’s all heating through, whisk together the half-and-half and flour until it is smooth. Add that to the pot and continue stirring for about two minutes. And there you have it …a pot of golden creamy goodness.
Remember that crispy bacon you set aside about 30 minutes ago? Now is the time to use it. Sprinkled on top of each serving, your creation is complete.
creamy chicken & wild rice soup
Adapted from Cooking Light
Imagine the flavor of your favorite chicken pot-pie ...only in a bowl.
- 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 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)
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.
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.
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.
For gluten-free - Replace all-purpose flour with gluten-free all-purpose flour. Check the precooked rice packaging for GF Certified label.