Quick And Easy Panera Chicken And Wild Rice Soup
User Reviews
5
Quick And Easy Panera Chicken And Wild Rice Soup
Description
This chicken and wild rice soup begins by sautéing diced carrots, celery, and onion in olive oil until softened. Wild rice mix, garlic, thyme, oregano, and chicken bouillon powder are added and sautéed briefly before stirring in all-purpose flour to form a roux-like base for thickening. Chicken broth is gradually incorporated, and the mixture is simmered to cook the rice.
Cooked, chopped chicken is added towards the end with half and half cream and freshly ground pepper, then gently simmered until the wild rice is tender and the soup thickened. The resulting soup balances creamy texture from the half and half with earthy rice and savory herbs. The stepwise cooking method develops flavor while preventing overcooked chicken.
This soup is ideal served hot with crackers, biscuits, or bread and garnished with fresh herbs such as parsley or chives. It can be a hearty lunch or light dinner. Adjust salt near the end since broth and bouillon salt levels vary. Choosing white or dark meat chicken allows preference for flavor and texture.
Ingredients
- 1 Tablespoon olive oil
- ½ cup carrot diced
- ½ cup celery diced
- 1 yellow onion Approx. 1-½ cups of chopped onion, diced
- 1 c wild rice mix (I used this one)
- ¼ teaspoon thyme dry
- ½ teaspoon oregano dry
- 1 teaspoon chicken bouillon powder or 1 bouillon cube
- 1 Tablespoon garlic about 3 cloves, minced
- 4 cups chicken broth
- 2 Tablespoons all-purpose flour
- 1 ½ cups chicken White or dark meat work equally well, cooked, chopped
- 2 cup half and half cream
- salt I use ¼ teaspoon fresh ground pepper, salt will depend on how salty your broth is, to taste
- black pepper I use ¼ teaspoon fresh ground pepper, salt will depend on how salty your broth is, to taste
Instructions
- Heat oil in a large pot over medium heat. Add diced carrots, celery, and onion.
- Sauté for about 3 minutes, until vegetables have begun to soften and turn translucent.
- Stir in rice, garlic, thyme, oregano, and chicken broth powder, and sauté for 1 more minute. Stir in flour until evenly mixed through vegetables.
- Pour chicken broth into veggie and rice mixture and stir well to combine flour.
- Cover and heat to simmering. Simmer for 15 minutes, stirring occasionally.
- Stir in chicken. Add half and half cream and ground pepper. Mix well and return to a simmer. Simmer gently until rice is tender, and soup has thickened, about 5-8 more minutes.
- Serve hot with your favorite crackers, biscuits or bread and garnish as desired with finely chopped parsley or chives.
Notes
- Add cooked chicken at the end to avoid overcooking and drying the meat.
- Use either chicken thighs or breast meat based on preference; both work well in this soup.
- Delay salting until final stages because broth and bouillon saltiness can vary and concentrate during cooking.
- Serve hot with crackers, biscuits, or bread and garnish with finely chopped parsley or chives for added freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 753mg | 31% |
| Potassium | 432mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2126IU | 43% |
| Vitamin C | 3mg | 3% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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