Creamy Chicken and Wild Rice Soup (adapted from CookingLight)

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 whole (or presliced) cremini or baby portobello mushrooms, sliced
4 garlic cloves, minced
4-6 cups chicken stock (depending on how thin you like your soup)
1 cup water
4-6 cups lightly packed chopped curly kale
1/2 teaspoon gray salt
1/2 teaspoon black pepper
6 ounces shredded turkey (about 1 1/2 cups)
2 cups of precooked wild rice
1/2 cup half-and-half
1/2 cup of skim or 1% milk
1 1/2 ounces all-purpose flour (about 1/3 cup)

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 salt and pepper. 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.

Combine half-and-half, milk, and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Season with salt and pepper to taste.

Top with bacon.