Chicken & Vegetable Wild Rice Soup - Master recipes

Ingredients

• 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 -
• 1/2 teaspoon salt -
• 6 cups reduced-sodium chicken broth -
• 1/3 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 -