Chicken and Wild Rice Soup
Copycat Panera-style chicken and wild rice soup with rotisserie chicken, Uncle Ben’s wild rice, sauteed vegetables, broth, and cream.
Equipment
- Large soup pot
Ingredients
Ingredients
- 1 rotisserie chicken meat pulled and shredded
- 2 boxes Uncle Ben’s 5-Minute Long Grain and Wild Rice use about 1 1/3 boxes with seasoning packets
- 2 tablespoons butter
- 2 stalks celery diced
- 1 carrot diced
- 1/3 cup onion diced
- 3 cloves garlic minced
- 64 ounces chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour optional, for thickening
- 1/4 cup cold water optional, for thickening
Instructions
Instructions
- Prepare the wild rice according to package directions, including the seasoning packet. Shred the rotisserie chicken while the rice cooks.
- Melt butter in a large soup pot over medium heat. Add celery, carrot, and onion and cook 5 to 8 minutes, until softened.
- Add the minced garlic and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken and cooked wild rice.
- Simmer for 20 minutes so the flavors meld.
- During the last 10 minutes, stir in the heavy cream. If using the optional thickener, whisk flour with cold water and stir it in with the cream.
- Keep at a gentle simmer until thickened and heated through. Serve warm.
Notes
Use the rice seasoning packet because it provides much of the Panera-style flavor. Add heavy cream near the end so it does not curdle. Keep the soup at a gentle simmer rather than a hard boil after adding cream. Rotisserie chicken gives the soup deeper flavor and saves prep time.
