Creamy Chicken & Wild Rice Soup Panera Copycat Recipe
Equipment
- large Dutch Oven or soup pot
- cutting board & sharp knife
- measuring cups
Ingredients
- 2 TBS cooking oil (DIVIDED)
- 3 medium boneless, skinless chicken breasts
- 1 tsp salt (DIVIDED)
- 1 tsp black pepper (DIVIDED)
- 3 large carrots, peeled and diced
- 3 large celery ribs, diced
- 1 large yellow onion, diced
- 3 tsp minced garlic
- 3/4 cup brown wild rice blend
- 6-8 cups chicken broth
- 3 TBS butter
- 1/3 cup all purpose flour
- 1/4 cup milk
Instructions
- Heat 1 TBS cooking oil in a large Dutch Oven or soup pot over medium high heat.
- Add in chicken, season with 1/4 tsp salt & 1/4 tsp black pepper and sear until golden brown on both sides and cooked through until no longer pink. Remove cooked chicken to a plate and set aside.
- Add an additional TBS of cooking oil to the same Dutch Oven over medium high heat. Add in diced carrots, celery, and onion. Sautee for 6-7 minutes until softened. Stir in garlic, 1/2 tsp salt & 1/2 tsp black pepper. Cook for 1 minute.
- Add in butter and allow to melt into the vegetables. Add in flour and stir for 1-2 minutes until vegetables are well coated.
- Stir in 6 cups of broth and bring to a boil over high heat.
- Stir in uncooked rice, Dice or shred cooked chicken and add to the pot. Taste for needed seasonings. Lower heat to a medium and allow to cook for 25-35 minutes until rice is tender.NOTE: Keep an eye on the liquid level and add more broth if needed.
- Turn off heat and stir in milk for a creamy consistency, if desired. Enjoy.