Panera Bread Chicken Wild Rice Soup
User Reviews
4.9
63 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
254 kcal
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Course
Main Course, Soup
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Cuisine
American
Panera Bread Chicken Wild Rice Soup
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Panera Bread Chicken Wild Rice Soup is loaded with chicken, rice, and veggies, cooked in a creamy broth, this is the best comfort food.
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Ingredients
- 2 boneless chicken breasts
- 6 cup chicken broth low sodium
- 6 oz package of long grain and wild rice
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot cut into thin rounds
- 1 cup celery diced
- 1/2 cup all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 3 cups heavy cream
Garnish:
- fresh chopped parsley
Instructions
- In a large pot or Dutch oven, over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. Set aside.
- In a medium saucepan or large, deep skillet over medium heat, add olive oil.
- Add diced onion, carrots, and celery—season with salt and pepper, and sauté for about 5 minutes. If the rice comes with a seasoning packet, stir it in now and cook the veggies for an additional 5 minutes.
- Gradually add the flour to the vegetables, stirring constantly to form a roux.
- Sauté the roux for 3-4 minutes, and then, over low to medium heat, gradually whisk in the cream until fully incorporated and smooth. Cook until thickened, about 5 minutes.
- Bring back the pot with chicken and rice, place it over low-medium heat, and stir the cream mixture into the broth and rice. Cook over medium heat until heated through and the rice is done, 15-20 minutes.
- If you want the soup to be creamier, blend half of it using an immersion blender. Or add 1/2 to a large blender and puree soup until there are no large chunks left.
- Garnish with fresh chopped parsley. Enjoy!
Notes
- If you've tried the soup at Panera Bread, you know it's thick and creamy. The secret to this is blending. After cooking the soup, use an immersion blender to puree half of it, then mix it to make a thicker, creamier soup. This is my favorite thing about Panera's soup, so I always add cream.
- However, you do not have to do this with your soup, and it will still taste delicious. It will still be thick and creamy if you use heavy cream and add flour to the roux. Mixing the flour with the juices from the veggies makes a thickened base that you then mix with the cream to make it extra thick.
- If you don't have an immersion blender, you can pour half of the soup into a blender or food processor to puree, and then add it back to the pot.
- To cut some fat and calories, use half-and-half or milk.
- Freeze your leftover soup in small freezer bags so you can thaw just as much as you need.
- Make sure you don’t overcook your veggies or they will be mushy.
- If you use regular broth, reduce the salt in the ingredients to avoid it being too salty.
- For a quicker soup, cook your rice and chicken the night before and chop your veggies beforehand as well.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
9g
(3%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
68mg
(23%)
Sodium
980mg
(41%)
Potassium
318mg
(9%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
725IU
(15%)
Vitamin C
14mg
(16%)
Calcium
63mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 980mg | 41% |
| Potassium | 318mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 63mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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