Ingredients:
- 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
- 3 teaspoons Giorgio black truffle oil
- 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 1 (8-oz.) package precooked wild rice
- 1 cup half-and-half
- 1 1/2 ounces all-purpose flour (about 1/3 cup)
How to Make It:
Step 1
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 truffle oil, onion, carrot, and celery to drippings in pan; sauté 3 minutes. Add thyme, mushrooms, 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.
Step 2
Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.
Giorgio Truffle Shop
Feb 2019
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