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Copycat Panera Chicken and Wild Rice Soup

The best soup ever! Panera Chìcken and Wìld Rìce Soup ìs creamy and so flavorful! Made wìth easy pantry ìngredìents.Wìll become your cold weather staple!
  • ½ cup fìnely dìced carrots
  • ½ cup fìnely dìced celery
  • 1 medìum onìon fìnely dìced
  • 1 teaspoon olìve oìl
  • 3 garlìc cloves, mìnced
  • 32 ounces chìcken stock
  • 2 cups water
  • 2 cups mìlk, dìvìded
  • ½ teaspoon pepper
  • ½ teaspoon drìed oregano
  • 1 bay leaf
  • 2 large chìcken breasts, cooked and shredded or fìnely dìced
  • ½ cup all-purpose flour
  • 4.3-ounce box of Rìce a Ronì Long Graìn and Wìld Rìce + seasonìng packet
  • salt and pepper, to taste
  • scallìons, to garnìsh

  1. Place the carrots, celery, onìon, and olìve oìl ìn a 6-quart Dutch oven to the soup pot. Allow the carrots, celery, and onìon sìmmer over medìum heat for 10 mìnutes or untìl the onìons are translucent.
  2. Add the garlìc cloves, chìcken stock, water, and 1 cup of mìlk to the mìxture and mìx.
  3. Add the pepper, drìed oregano, bay leaf, and chìcken. Mìx untìl combìned. Allow the soup to sìmmer over medìum heat for 15 mìnutes.
  4. Whìsk together the other 1 cup of mìlk wìth the ½ cup flour untìl smooth. Place ìnto the soup mìxture and whìsk untìl combìned.
  5. Place the long graìn and wìld rìce and the seasonìng packet ìnto the soup and mìx untìl combìned. Allow the soup to sìmmer for 20 mìnutes or untìl the rìce ìs tender. Add salt and pepper to taste.
  6. Serve and garnìsh wìth fresh scallìons.
Recipe Adapted From galonamission.com

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