Chicken & Vegetable Wild Rice Soup

tasteofhome.com

BarbF

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

2 cups frozen corn (about 10 ounces), thawed

1 package (6 ounces) long grain and wild rice mix

1 medium sweet red pepper, finely chopped

2 medium carrots, finely chopped

1 medium leek (white portion only), finely chopped

1 celery rib, finely chopped

3 bacon strips, cooked and crumbled

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

½ teaspoon salt

6 cups reduced-sodium chicken broth

⅓ cup dry sherry or additional broth

1 cup sour cream

1 tablespoon all-purpose flour

1 cup cut fresh asparagus (1-inch pieces)

Chopped green onions, optional

Directions at tasteofhome.com

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