COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP
I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).
Provided by Raquel Grinnell
Categories Chowders
Time 1h
Yield 1 pot of soup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Open rice, pull out seasoning packet and set aside.
- In a small bowl, combine pepper and flour. Set aside.
- In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
- In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
- Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
- Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!
MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP
This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.
Provided by out of here
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
- Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
- Melt butter, stir in the flour, then the half-half.
- Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.
CREAMY CHICKEN AND WILD RICE SOUP
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
Provided by Stephanie G
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g
CREAMY CHICKEN WILD RICE SOUP
I usually double this recipe or triple it - we LOVE this soup (stew? it's on the thicker side)! You can easily freeze this to reheat later - I like to do it in my food-saver bags, then all I have to do is boil the bag. I tend to "eye-ball" my measurements on the onion, carrots, celery because they just add more wonderful flavor anyways. With the wild rice - you can either use the directions listed below or cook according to the package directions with as much rice as you want! :) Serve with a nice crusty bread - I really like french or ciabatta because they're both good at soaking up the last wonderful drops in the bowl!
Provided by Jollymae
Categories < 60 Mins
Time 35m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
- Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.
Nutrition Facts : Calories 385.9, Fat 22, SaturatedFat 11.7, Cholesterol 106.9, Sodium 806.1, Carbohydrate 21.4, Fiber 1.6, Sugar 1.4, Protein 25.1
CREAMY WILD RICE & CHICKEN SOUP
This is the perfect soup to make right on the cusp of autumn, when you're faced with a chilly day, but still have fresh basil at your fingertips! Pop a pan of buttermilk biscuits in the oven when you put the chicken in the soup, and you'll have a cozy warm meal in minutes! (You can easily use all fresh herbs in this if you like, it's just that I only grow basil!)
Provided by velorutionista
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a mid-size heavy soup pot over a medium flame till hot. Add onion, celery, carrots, and garlic; cook, stirring occasionally, till soft and golden (lower flame if necessary to keep garlic from burning).
- When veggies are soft, add dried spices and cook, stirring, till fragrant, about 2 minutes.
- Add chicken broth, water, and wild rice. Bring to a boil, lower flame, cover tightly and simmer 40 minutes, till wild rice is almost done.
- Add cubed chicken and cook 7-8 minutes more, till chicken and wild rice are both done. (Don't overcook, or you'll have mushy wild rice and dry chicken!).
- Remove soup from heat and ladle about 1 cup broth into a small bowl. Let cool a bit, then whisk in cream, being careful to stir quickly so the cream doesn't curdle.
- Slowly whisk cream and broth mixture back into the soup, stirring till well mixed. Sprinkle with basil and serve.
Nutrition Facts : Calories 298.7, Fat 14.3, SaturatedFat 5.5, Cholesterol 37.6, Sodium 593.4, Carbohydrate 30.1, Fiber 4.1, Sugar 5.1, Protein 13.6
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