Creamy Chicken & Wild Rice Soup Really good. Originally from Cooking Light.

• 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 presliced cremini mushrooms
• 4 garlic cloves, minced
• 4 cups unsalted chicken stock
• 1 cup water
• 4 cups lightly packed chopped curly kale
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 ounces shredded skinless, boneless rotisserie- chicken breast (about 1 1/2 cups)
• 1 (8 oz) package precooked wild rice (or substitute- 2 cups of your own wild rice)
• 1 cup half and half
• 1 1/2 ounce (about 1/3 cup) all purpose flour

Heat a Dutch oven over medium high. Add bacon and 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 and saute 3 minutes. Add thyme, mushrooms, and garlic; saute 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.