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Copycat Panera Chicken & Wild Rice Soup

Ingredients

  • 1 small carrot finely diced
  • 1 stalk celery finely diced
  • 1 large white onion finely diced
  • 1 TB. olive oil
  • 1 1/2 Tbsp. minced garlic
  • 2 cups chicken stock
  • 1 cup heavy cream divided
  • 2 cups water
  • 2 cups whole milk divided
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1 dried bay leaf
  • 2 boneless skinless chicken breasts, cooked and shredded
  • 1/2 cup all purpose flour
  • 1 4.3oz. box of Rice a Roni Long Grain and Wild Rice + seasoning packet
  • salt and pepper to taste
  • scallions

Instructions

  • In a large stock pot over medium heat, heat olive oil and saute carrots, onion, celery until onions are tender, or about 10 minutes.
  • Stir in garlic, chicken stock, water and 1 cup of the milk and 1/2 cup of heavy cream until well combined.
  • Add pepper, oregano, bay leaf, and chicken.
  • Simmer soup over medium heat for 15 minutes.
  • In a small bowl, whisk together remaining 1 cup of milk, 1/2 cup of cream and flour until smooth.
  • Pour flour mixture into the soup and stir until blended.
  • Add the box of rice, along with the packet, to the soup and stir.
  • Simmer soup for an additional 20 minutes, or until the rice is cooked.
  • Add salt and pepper and top with scallions.
  • ENJOY!