Creamy Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is creamy delicious, richly satisfying and rumored to be a copycat of the wildly popular Panera version. Guest worthy and great the next day IF there is any leftover for lunch.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 servings 1x
- Category: Soup
Ingredients
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- 6 cups low sodium chicken broth
- 1 cup diced cooked chicken breast
- 1 6 ounce package long grain and wild rice blend
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 2/3 cup butter (10 tablespoons)
- 1 cup shredded carrots
- 1 cup celery, diced
- 1 medium onion, chopped (about 1 cup)
- 3 cups cream
Instructions
- Cook chicken, if needed. In the meantime, in small bowl or measuring cup, combine pepper and flour. Set aside. Measure cream and set aside.
- Pour broth into soup pot. Add chicken. Bring to boil over medium heat. Open rice and set aside seasoning packet. Stir in rice, cover and simmer.
- In meantime, melt butter in medium saucepan or skillet over medium heat.
- While butter is melting, dice celery. Add celery to melted butter and reduce heat to medium low.
- Chop onions and add to butter in pan.
- Measure shredded carrots. Add to butter, onion, celery mixture. Stir in seasoning packet. Push vegetables to one side and continue cooking until vegetables are softened.
- Gradually add seasoned flour to vegetables and butter, stirring constantly to make a roux.
- Whisk cream into the roux, a bit at a time, until it is all mixed in and smooth. Cook just until thickened.
- Add thickened cream and vegetable mixture into simmering broth and rice. Continue to simmer for additional 10-15 minutes until rice is done.
Nutrition
- Carbohydrates: 14
- Protein: 12 grams