Panera Chicken & Wild Rice Soup
A creamy, delightful dish packed with shredded chicken, wild rice, and fresh vegetables, perfect for chilly days.
Ingredients
Main ingredients
- 2 cups Cooked chicken, shredded Use rotisserie chicken for quick preparation.
- 1 cup Wild rice Can substitute with brown rice for a different texture.
- 1 cup Carrots, diced Fresh or frozen can be used.
- 1 cup Celery, diced Adds crunch and flavor.
- 1 Onion, chopped Any variety works well.
- 4 cups Chicken broth Homemade adds depth of flavor.
- 1 cup Heavy cream Substitute with half-and-half for a lighter option.
- 1 teaspoon Garlic powder Enhances the overall flavor.
- 1 teaspoon Onion powder Adds additional onion flavor.
- Salt and pepper Adjust according to preference.
- 2 tablespoons Olive oil or butter For sautéing the vegetables.
Instructions
Preparation
- Heat olive oil or butter in a large pot over medium heat.
- Add onions, carrots, and celery, and sauté for about 5 minutes until tender.
- Stir in garlic powder, onion powder, salt, and pepper.
- Add the cooked chicken and wild rice to the pot.
- Pour in the chicken broth and bring to a simmer.
- Allow the soup to simmer for about 20-30 minutes until the rice is tender.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh herbs if desired.
Notes
For extra flavor, use homemade chicken broth rather than store-bought. Make the soup ahead of time and let the flavors develop overnight. Garnish with fresh herbs like parsley or thyme for added freshness. Adjust rice cooking time based on the type of wild rice used; some require longer cooking times. If you want a thicker soup, let it simmer longer without the lid on.