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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 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.
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