Copy-Cat Panera Cream of Chicken and Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick). Ingredients:
6 cups chicken broth |
2 chicken breast halves (cooked, boneless and cubed) |
1 (6 ounce) package long grain and wild rice blend, quick cooking version (you will use the seasoning packet. i used uncle bens roasted chicken flavor) |
1/2 teaspoon ground black pepper |
1/2 cup all-purpose flour |
3/4 cup butter (12 tbsp. or a stick and a half) |
1 cup carrot, diced |
1 cup celery, diced |
1 cup onion, diced |
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half) |
Directions:
1. Open rice, pull out seasoning packet and set aside.
2. In a small bowl, combine pepper and flour. Set aside.
3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
7. Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!
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