Creamy Chicken and Wild Rice Soup (Panera Copycat)
Love Panera's Chicken and Wild Rice Soup? Learn how to make it at home with this delicious copycat recipe that's just as good (if not better) than the original.
Servings: 8
Calories: 179kcal
Equipment
Ingredients
- ½ cup celery, diced
- ½ cup corn
- 1 onion, diced
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 32 oz chicken broth
- 2 cups water
- 2 cups milk, divided
- 1 teaspoon black pepper
- 1 teaspoon dried Oregano
- 1 bay leaf
- 1 lb chicken breasts, cooked/shredded
- ½ cup flour
- 4.3 oz box Rice a Roni, long grain and wild rice (plus seasoning packet included in box)
- salt/pepper, to taste
Instructions
- In a large pot (I use a Dutch Oven), add the celery, corn, onion, and olive oil.
- Allow to saute over medium heat for about 5 minutes, or until tender.
- Add in the minced garlic, chicken broth, water, and 1 cup milk. Mix to combine.
- Add in the pepper, oregano, bay leaf, and shredded chicken. Allow mixture to simmer over low heat for about 15 minutes.
- In a small bowl, combine the remaining 1 cup milk with the flour. Whisk until free of clumps.
- Pour mixture into the soup and whisk until combined.
- Add the box of rice, including the seasoning packet, and mix well.
- Allow mixture to simmer for about 20 minutes, or until rice is tender.
- Adjust flavor with desired amount of salt and pepper.
- Serve!
Nutrition
Calories: 179kcal | Carbohydrates: 18g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 516mg | Potassium: 465mg | Fiber: 1g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 1mg
