Creamy Chicken and Wild Rice Soup

Maybe it's because of the fact that I was driving around using the air conditioner earlier this week but the 40 degree reading on the thermostat this morning felt EXTRA cold. 

I really don't mind the cold weather - fuzzy scarves, cozy sweaters, hot chocolate, big bowls of soup - all things that I like to enjoy when the temperatures drop.    Last we warmed up over giant bowls of Creamy Chicken and Wild Rice Soup.  It definitely hit the spot on a cold November evening.  

Creamy Chicken and Wild Rice Soup
5 slices bacon
1 cup chopped onion
1 cup thinly sliced carrot
1/2 cup thinly sliced celery
8 ounces sliced mushrooms
4 cloves garlic, minced
4 cups chicken broth
1 cup water
4 cups spinach
1 teaspoon salt
1/2 teaspoon pepper
6 ounces shredded rotisserie chicken breast
1 cup wild rice, cooked
1 cup half and half
1/3 cup flour

Cook bacon in Dutch oven on stove top. Remove from pan and reserve 1 T. drippings. 

Add onion, carrots and celery to pan.  Saute 3 minutes in reserved fat.  

Add thyme, mushrooms and garlic and cook 5 minutes. 

Add stock and water and bring to a boil.  Reduce heat and simmer 8 minutes. 

Add spinach, salt and pepper.  Cook 3 minutes. 

Stir in chicken and rice. 
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Whisk together half and half and flour.

Stir into soup.

Ladle into bowls and top with bacon. 

Starting with a rotisserie chicken really makes this soup come together quickly.  I was  a little skeptical of adding the spinach but even the green-phobic eater in the house ate it up.  This really was a tasty soup and thank goodness we have plenty leftover to reheat for lunch today.  Stay warm friends. 

Ciao!

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