Copycat Panera Chicken and Wild Rice Soup
User Reviews
5
Copycat Panera Chicken and Wild Rice Soup
Description
Copycat Panera Chicken and Wild Rice Soup combines finely diced carrots, celery, and onions sautéed in olive oil as the aromatic base. Diced chicken breast is browned and then simmered in chicken broth with water and seasonings like oregano, bay leaf, salt, and pepper. Long grain and wild rice blends cook in the simmering broth, absorbing flavors and becoming tender. The soup is thickened by whisking flour into milk before stirring it in, resulting in a creamy, hearty texture.
This soup offers a delicate balance of creamy broth, tender chicken, and soft rice with a slight herbal undertone. The vegetables contribute mild sweetness and texture, making it a filling and warming meal, suitable for cooler weather or when comfort is desired.
Serve warm in bowls as a standalone meal or with crusty bread for dipping. It fits well into lunch or dinner menus where a creamy and satisfying soup is appreciated.
Leftover soup can be refrigerated in an airtight container for up to 5 days. For alternative thickening, cornstarch may be used instead of flour if preferred.
Ingredients
- 3 carrot peeled and finely diced
- 2 celery ribs finely diced
- ½ onion finely diced
- 1 teaspoon olive oil
- 2 chicken breast diced into 1 inch pieces
- 1 Tablespoon garlic minced
- 32 oz chicken broth
- 2 cups water
- 2 cups milk
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon oregano dried
- 1 bay leaf
- ½ cup all-purpose flour
- 1 box long grain rice 4.3 oz box, Rice-a-Roni brand
- 1 box wild rice 4.3 oz box, Rice-a-Roni brand
Instructions
- Heat the olive oil in a large pot or dutch oven over medium high heat. Add in the carrots, celery and onions to the pan. Sauté for 10-12 minutes until the onions are translucent.
- Add in the chicken and garlic. Sauté for 4-5 minutes until the chicken is browned.
- Then stir in the chicken broth, water, 1 cup of milk and seasonings. Allow the soup to simmer over medium high heat for 15 minutes.
- Then whisk together the remaining milk with the flour. Stir this mixture into the pot. Then stir in the wild rice and the seasoning mixture from the package. Allow the soup to simmer for 20 minutes or until the rice is tender and cooked through.
- Taste test the soup and add more salt and pepper if needed. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 5 days to maintain freshness.
- For a gluten-free option, use cornstarch instead of flour to thicken the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 901mg | 38% |
| Potassium | 650mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5268IU | 105% |
| Vitamin C | 4mg | 4% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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