Copycat Panera Creamy Wild Rice and Chicken Soup
This copycat Panera Creamy Chicken and Wild Rice Soup tastes just like the restaurant version. Tender chicken, nutty wild rice, and carrots simmer in a rich, creamy broth for cozy comfort food in about an hour.
Equipment
Ingredients
- 32 oz chicken broth
- 2 cups water
- ½ cup wild rice or wild rice blend
- ½ cup green onions chopped
- ½ cup carrots peeled and chopped
- ½ cup butter
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 2 cups heavy cream
- 2 cups chicken cooked and cubed (rotisserie chicken works great)
- 4 oz pimento peppers jarred, sliced, drained
Instructions
- In a large soup pot or Dutch oven, combine the chicken broth, water, and wild rice. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40 to 45 minutes, until the rice is tender (wild rice blends vary, so check the package time and start tasting at about 35 minutes).
- While the rice cooks, melt the butter in a medium saucepan over medium heat. Add the green onions and carrots and cook, stirring occasionally, for 5 to 7 minutes, until the carrots begin to soften.
- Stir in the flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, for 1 to 2 minutes, until the mixture is bubbly and thick. Gradually pour in the cream while stirring constantly, then cook for about 6 minutes, stirring, until the mixture thickens slightly.
- Stir the cream mixture into the pot of broth and rice until smooth. Add the cubed chicken and pimentos and simmer gently over low heat for about 5 minutes, until heated through. Do not let it boil. Taste, adjust the salt and pepper, and serve.
Nutrition
Calories: 611kcalCarbohydrates: 27gProtein: 20gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 189mgSodium: 690mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 2700IUVitamin C: 19mgCalcium: 55mgIron: 1.5mg
Nutrition details are an estimate, per serving.
