It’s soup season! I found this in a recent issue of BH&G…Better Homes and Gardens.The photo is making my mouth water!
2 bacon slices, roughly chopped
1 large carrot, thinly sliced
2 stalks of celery, thinly sliced
1 medium yellow onion, chopped
2 tsp. dried sage
3 garlic cloves, minced
4 C. chicken broth
2 C. milk
1 packet cooked wild rice blend
1 C. corn
1/2 C. jarred roasted red peppers, chopped
2 C. shredded rotisserie chicken
Heat 2 tbsp. olive oil in a pot or Dutch oven. Add bacon and cook, stirring frequently, until crisp, about 7 minutes. Remove bacon with a slotted spoon, leave drippings in pot.
Add carrot, celery, onion, and sage to pot; cook until vegetables begin to soften, 5 minutes. Add garlic, cook 1 minute. Add 1/4 C. all purpose flour and cook, stirring constantly, 1 minute. Stir in broth, milk, wild rice blend, corn and roasted red peppers; bring to a simmer, stirring frequently. Reduce heat to low. Cover and simmer, stirring occasionally, 10 minutes.
Add chicken and cook uncovered until chicken is just heated through; 5 minutes. Season with salt and pepper. Top with reserved bacon.
Per serving: 357 calories, 13g. fat, 65mg. cholesterol, 731mg. sodium, 36g. carbohydrates, 3g. fiber, 9g. sugars, 24g. protein
