Copycat Panera Chicken and Wild Rice Soup
Copycat Panera Chicken and Wild Rice Soup is a family favorite soup. This creamy soup is loaded with flavor and is easy to make.
Servings: 6
Cost: $11.83 Recipe, $1.97 per Serving
Ingredients
- 3 Carrots peeled and finely diced
- 2 Ribs Celery finely diced
- ½ Onion finely diced
- 1 teaspoon Olive Oil
- 2 Chicken Breasts diced into 1 inch pieces
- 1 Tablespoon Minced Garlic
- 32 oz Chicken Broth
- 2 cups Water
- 2 cups Milk
- ½ teaspoon Pepper
- ½ teaspoon Salt
- ½ teaspoon Dried Oregano
- 1 Bay Leaf
- ½ cup All Purpose Flour
- 1 box Rice a Roni Long Grain and Wild Rice 4.3 oz box
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the carrots, celery, and onion. Sauté for 10–12 minutes, until the onion is translucent.
- Add the chicken and garlic. Cook for 4–5 minutes, until the chicken is lightly browned.
- Stir in the chicken broth, water, 1 cup of the milk, salt, black pepper, oregano, and bay leaf. Bring to a simmer and cook over medium-high heat for 15 minutes.
- In a separate bowl, whisk the remaining 1 cup milk with the flour until smooth. Stir the mixture into the soup.
- Add the rice and the seasoning packet from the box. Stir well.
- Reduce the heat and simmer for 20 minutes, or until the rice is tender and cooked through.
- Remove the bay leaf. Taste and adjust the salt and pepper as needed.
- Serve warm.
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
You can use cornstarch instead of flour to thicken the soup if you prefer.
Nutrition
Calories: 279kcal | Carbohydrates: 32g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 901mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5268IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 1mg
