Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

• 5 Strips Turkey Bacon - cooked and chopped
• 1 1/2 Cups Chicken - diced or shredded
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Cup Onion - diced
• 1 Cup Carrot - diced
• 1/2 Cup Celery - diced
• 1 Tablespoon Fresh Thyme
• 8 oz Mushrooms - sliced
• 4 Cloves Garlic - minced
• 4 Cups Unsalted Chicken Stock (Swanson)
• 1 Cup Water
• 4 Cups Spinach
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Pepper
• 8 oz Wild Rice - cooked
• 1 Cup Half-and-Half
• 1/3 Cup All Purpose Flour

1. Heat oil in a large Dutch Oven over medium-high heat, add onion, carrot and celery - Saute 3 minutes
2. Add thyme, mushrooms and garlic to pot - Saute 5 minutes
3. Add chicken stock and water to pot, bring to boil - reduce to simmer for 10 minutes
4. Add spinach, season with salt and pepper - cook for additional 3 minutes
5. Add chicken and wild rice to pot
6. In a small bowl whisk half-and-half with flour and stir into the soup - cook 2 minutes
7. Ladle 1 2/3 Cup servings into bowls and top with bacon

This one rings in at a mere 197 calories per serving!