Description
A simple recipe for creamy chicken and wild rice soup, similar to the Panera style.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 8 ounces sliced mushrooms
- 1/2 cup uncooked wild rice blend
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups cooked, shredded chicken breast
- 1/2 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add mushrooms and cook until they release their liquid and brown slightly.
- Stir in wild rice blend, chicken broth, water, thyme, sage, pepper, and salt.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 30 to 40 minutes, or until the rice is tender.
- In a separate bowl, whisk the flour into the milk until smooth.
- Stir the milk mixture and heavy cream into the soup.
- Cook, stirring constantly, until the soup thickens, about 5 minutes. Do not boil after adding cream.
- Stir in the shredded chicken. Heat through for 2 minutes.
Notes
- You can use pre-cooked rice if you reduce the simmering time.
- For a thicker soup, increase the flour to 2/3 cup.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 75
Keywords: chicken and wild rice soup, Panera copycat, creamy soup, wild rice, comfort food