This was pretty decent. It tasted to me like a chowder without potatoes. We haven’t been super into the leftovers, though. I would use less kale if I made it again.
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 unsalted chicken stock
1 cup water
4 cups lightly packed chopped curly kale
salt and pepper
6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups – I used diced chicken breast and sauteed during mushroom step)
2 cups cooked wild rice blend
1 cup half-and-half
1 1/2 ounces all-purpose flour (about 1/3 cup)
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, chicken if not using precooked, 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.