Time: 1 hour | Serves: 6-8

Fall calls for a big pot of cozy and creamy chicken & wild rice soup. Made with Stemple Creek Ranch Organic Bone-In Chicken Thighs, hearty wild rice, and rich Alexandre Family Farm Heavy Cream, this is the ultimate comforting bowl of soup. Perfect with steaming homemade biscuits and family around the table!

Ingredients:

• 1 12 oz. package organic bacon
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 8 oz cremini mushrooms, sliced
• 1 tablespoon dried thyme
• 4 garlic cloves, minced
• 6 cups reduced sodium chicken stock
• 1 cup wild rice, rinsed
• 2 cups frozen or fresh kale, diced
• 2 bay leaves
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1½–2 lbs. Stemple Creek Ranch Organic Bone-In Chicken Thighs
• ¾ cup Alexandre Family Farm A2/A2 Organic Heavy Cream
• 1/4 cup all-purpose flour

Method:

1. Cook the bacon until crisp. Set aside, reserving the bacon drippings.
2. Add the onion, carrots, and celery to the bacon drippings and sauté for 3 minutes. Add the mushrooms, thyme, and garlic, and sauté for an additional 5 minutes.
3. Add the chicken stock, wild rice, kale, bay leaves, salt, pepper, and chicken thighs. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the rice is cooked and the chicken is falling off the bone.
4. Remove the chicken thighs, shred the meat, and return it to the soup.
5. In a small bowl, whisk together the heavy cream and flour until smooth. Stir the mixture into the soup and cook for an additional 2 minutes, or until slightly thickened. Add additional salt and pepper if desired.
6. Top the soup with bacon bits and serve with warm biscuits!

   See a PDF of the recipe here!