Copycat Panera Bread Chicken and Wild Rice Soup

These Copycat Panera Bread Chicken and Wild Rice Soup are home cooked dishes that are very warm and soft, these soups are very easy to make.

This is a very flavorful copycat recipe version, very comfortable and suitable in all seasons. This is a favorite soup of many people, very creamy and delicious, and most of all, this soup is full of comfort.

This soup uses Rotisserie Chicken, but if you want another type, of course you can use it, the reason why using Rotisserie Chicken is, because it is very flavorful and tender. In addition, there are onions, celery garlic and carrots.

I truly like panera bread soup, and this is on our top rundown. This soup is ideal for winter, on Christmas Eve. Your family will be glad to see this dish on the table.

Related Articles

• Best Ever Classic Chinese Chow Mein Recipe
• Best Ever Crockpot Chicken Gnocchi Soup Recipe

Despite the fact that this isn't the first formula, this copycat variant is extremely near the first form. You will be amazed when you first attempt it.

Copycat Panera Chicken & Wild Rice Soup

This Copycat Panera Chicken and Wild Rice Soup is a celebrated delicacy, made with delicate rotisserie chicken, stout vegetables, cream and rice, this soup is an image of solace nourishment.

Related Articles

• Easy One Pan Southwest Chicken Alfredo Recipe
• Easy Baked Mozzarella Chicken Rolls Recipe
• Low Carb Cauliflower Mushroom Risotto Recipe

This soup is delightful and warm, entirely appropriate for winter meals. This is one of the universally adored soups, comfort is the fundamental focal point of this soup.

Ingredients

• 2  boneless chicken breasts
• 6 cup  chicken broth  (low sodium)
• 1 6oz package  long grain and wild rice
• 2 tbsp  olive oil
• 3 cup  light or heavy cream
• 1  medium onion  (diced)
• 1  medium carrot  (cut into thin rounds)
• 1 cup  celery  (diced)
• 1/2 cup  all-purpose flour
• 1 tsp  ground black pepper
• 1 tsp  kosher salt

Garnish

• Fresh chopped parsley

Instructions

• Use a large saucepan, then over medium heat, combine chicken and stock, bring to a boil then stir the rice, cover and remove from heat.
• Next, use a medium skillet over medium heat, add olive oil.
• Add carrots, onions and celery, season with salt and pepper, saute for 5 minutes, if the rice contains herbs, stir and cook vegetables for 5 minutes.
• Gradually, add flour to the vegetables, continuing to stir to form a roux, then stir-fry the roux for 3-4 minutes and gradually, over medium heat, start beating the cream, until it is evenly mixed and smooth.
• Cook until thickened for about 5 minutes, bring the pan back with chicken and rice, place it on medium-low heat, and stir the cream mixture into the broth and rice.
• If you want the soup to be more creamy, mix in half using a blender, or add 1/2 to the blender and puree the soup until there are no large pieces left.

Share :