Chicken With Wild Rice Soup

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!