Creamy Chicken and Wild Rice Soup is everything you could hope for in a meal on a cold winter night. It’s creamy, comforting, and quick. Plus it saves you money since it’s a spot on copy of the Panera classic.
When I first had Panera’s chicken and wild rice soup, it was love at first bowl.
It even knocked Broccoli & Cheddar down on the totem pole, and I would’ve never thought that possible.
It was just so good with its veggie and rice packed creamy, dreamy liquid.
Both my hubs and I can’t get enough and used to regularly hit up Panera for another bowl of the good stuff.
Ingredients:
To make this, you’ll need:
- Chicken breasts– Cooked and cubed or shredded. Rotisserie chicken works really well in this.
- Long Grain and Wild Rice mix– Cooked according to the instructions on the box.
- Chicken broth– While you could substitute vegetable broth or water, the chicken broth gives the best flavor.
- Milk– Regular or evaporated
- Roux ingredients– Butter, flour, and cornstarch
- Poultry seasoning– It’s optional but it does give some much extra flavor.
- Veggies– Sliced carrots and celery.
- Salt and pepper– To taste.
- 2-3 chicken breasts cooked and cubed, or shredded
- 2 6 oz boxes Long Grain and Wild Rice mix
- 2 14.5 oz cans chicken broth
- 4 cups milk regular or evaporated
- 1/2 cup butter
- 1/2 cup flour
- 1 1/2 tbs cornstarch
- 1/2 tsp poultry seasoning optional
- 2-3 carrots thinly sliced
- 2-3 celery stalks thinly sliced
- salt and pepper to taste
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Cook the rice according to the directions on the box.
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In a large pot, melt butter. Add in the chopped carrots and celery and pepper to taste, and sauté for about 10 minutes, or until the veggies are tender. Add in the flour, cornstarch and poultry seasoning (optional), and whisk together quickly.
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Add in the chicken broth and milk, whisking constantly as you pour. Cook over medium-low heat, stirring often.
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When the rice is finished, add both the cooked chicken and rice to the soup.
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Give everything a good stir, allow to heat through, and enjoy!
- You could also add a diced onion to the soup for a little extra flavor. Add it with the celery and carrots.
- If the leftovers are too thick, stir in just a bit of extra chicken broth until it reaches your desired consistency.
- I like to serve this soup with a sprinkle of Parmesan cheese and chopped parsley and a hunk of good crusty bread.
Calories: 585kcal | Carbohydrates: 63g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 813mg | Potassium: 931mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4180IU | Vitamin C: 12mg | Calcium: 223mg | Iron: 2mg
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