My favorite Panera menu item is Cream of Chicken and Wild Rice Soup. I barely ever let myself go there because I will undoubtedly order this creamy soup and then I’ll dunk a big hunk of bread in it. Not exactly something I can do regularly. But sometimes it is exactly what I need! It’s indulgent, comforting and hearty and I promise you…this homemade version is as good, if not better than Panera’s.
This soup took approx 1 hour from start to finish. It might seem like a long time, but keep in mind that a good portion of this time is hands off. We were working on a couple different recipes at the same time, so it was nice to know that this one could simmer and work it’s magic on it’s own. And the results? Exactly what we were hoping for. I tried to let myself only have a taste, but I ate 2 bowls. Just couldn’t control myself.
As other bloggers are probably posting last minute Thanksgiving ideas leave it to us to post soup! Hey…at least it’s an AMAZING soup! Make sure you keep this recipe in your back pocket for a cozy Sunday meal.
Here’s what you’ll need
Sweat the garlic, onion, carrot, celery and dry seasonings in a large dutch oven
Stir the rice in
Then add the flour too
Pour in the water and chicken broth and bring to a boil, then simmer 15 minutes
Now pour in the heated milk and heavy cream
Add cooked chicken. Let simmer for 30 minutes then taste and season with s & p
I had 2 helpings…it was delicious!
Yield: 8 cups
Ingredients
4 cups low sodium chicken broth
3 cups water
1 box Long Grain & Wild Rice (w/ flavor packet, we used Roundy’s brand of Near East)
2 stalks celery, diced
¼ cup red onion, thinly sliced
½ cup carrots, diced
2 cloves garlic, minced
1 teaspoon dried majoram
3 tablespoons olive oil
3 tablespoons all-purpose flour
¾ cup heavy cream
¼ cup milk
salt and pepper, to taste
2 cups cooked chicken
Directions
In a large saucepan or dutch oven, drizzle olive oil on the bottom and add carrots, celery, garlic, onion, marjoram and seasoning flavor packet. Saute for 5 minutes over medium heat.
Stir rice in; then mix in the flour. Add chicken broth and water and bring to a boil. Simmer for 15 minutes.
While soup is simmering, heat the heavy cream and milk in a small saucepan, just until hot. Add milk and heavy cream to the soup mixture along with the cooked chicken. Simmer for another 30 minutes, or until the rice is cooked through. Season with salt and pepper.
We served ours in a sourdough bread bowl.
Source: adapted from Carrie’s Experimental Kitchen
