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Panera Chicken and Wild Rice Soup

Comforting Panera Chicken and Wild Rice Soup for Cozy Days

A delightful copycat of the Panera Chicken and Wild Rice Soup, perfect for cozy days.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to use another oil if you prefer.
  • 0.5 cup Carrots Substitute with parsnips for a different flavor.
  • 0.5 cup Celery Can be replaced with more carrots if desired.
  • 1 medium Onion Shallots or leeks make good substitutes.
  • 3 cloves Garlic Minced; adjust quantity for a milder taste.
  • 32 oz Chicken Stock Homemade stock adds depth.
  • 2 cups Water Helps achieve the right consistency.
  • 2 cups Milk Options include cream or plant-based milk.
  • 0.5 teaspoon Pepper Adjust to your taste.
  • 0.5 teaspoon Dried Oregano Italian seasoning works as an alternative.
  • 1 leaf Bay Leaf Remove before serving.
For the Protein and Thickeners
  • 2 large breasts Cooked Chicken Shredded; rotisserie chicken can make prep quicker.
  • 0.5 cup All-Purpose Flour Gluten-free flour blends can be suitable substitutes.
For the Heartiness
  • 4.3 oz Rice a Roni Long Grain and Wild Rice Key to the soup's heartiness.
For Garnish
  • Scallions Optional for garnish; fresh parsley works too.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Copycat Panera Chicken and Wild Rice Soup
  1. In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion, ½ cup diced carrots, and ½ cup diced celery. Sauté for about 10 minutes until onions become translucent.
  2. Stir in 3 cloves of minced garlic and cook for an additional minute. Pour in 32 ounces of chicken stock and 2 cups of water, stirring well. Add 1 cup of milk and mix until fully integrated.
  3. Incorporate ½ teaspoon of pepper, ½ teaspoon of dried oregano, and 1 bay leaf. Add the shredded cooked chicken, allow to simmer on low for about 15 minutes.
  4. Prepare a thickening mixture by whisking together 1 cup of milk with ½ cup of all-purpose flour until lump-free.
  5. Gradually pour the thickening mixture into the simmering soup while stirring continuously. Keep stirring until the soup thickens, about 5 minutes.
  6. Stir in the Rice a Roni Long Grain and Wild Rice (4.3 oz box along with the seasoning packet) into the soup. Simmer for about 20 minutes until the rice is tender.
  7. Taste the soup and adjust seasoning as desired. Ladle into bowls and optionally garnish with sliced scallions. Serve hot.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 34gProtein: 24gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 736mgPotassium: 693mgFiber: 2gSugar: 4gVitamin A: 3615IUVitamin C: 7mgCalcium: 130mgIron: 2mg

Notes

This delightful Panera Chicken and Wild Rice Soup is sure to become a comforting staple in your home!

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