Panera Creamy Chicken And Rice Soup Recipes

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PANERA INSPIRED EASY CREAM OF CHICKEN AND RICE SOUP



Panera Inspired Easy Cream Of Chicken And Rice Soup image

Easy Cream Of Chicken And Rice Soup Panera Inspired - the best soup on a cold and snowy day! Creamy, flavorful, filling and very easy to make in one pot. No slow cooker required.

Provided by Lyubomira

Categories     Soup

Time 45m

Number Of Ingredients 16

2 boneless skinless chicken breasts (large)
2 tbsp vegetable oil
1/2 cup onion (chopped )
1/2 cup carrot (chopped )
1/2 cup celery (optional (I rarely use it))
2 garlic cloves (minced (or pressed))
1/4 tsp black pepper
1/4 tsp salt (more to taste)
2/3 cup heavy cream
1/2 cup white or wild rice
1/4 tsp oregano
1/4 tsp basil
1 tbsp cornstarch
2 tbsp lukewarm water
5 cups chicken stock (homemade is best)
1 tbsp fresh parsley (chopped, for garnishing)

Steps:

  • Heat oil i a large pot (Dutch oven).Add chicken and cook for 1-2 minutes per side, until no longer pink.
  • Add garlic, onion, carrot and (celery), salt, pepper, oregano and basil Cook for 2-3 minutes, stirring frequently. Add in the rinsed rice and chicken stock. Cook for 25-30 minutes, until the rice is fully cooked.
  • In a small bowl combine cornstarch and water. Add to the soup. Add the heavy cream. Cook for 2-3 more minutes, stirring frequently.
  • Add more salt and pepper to taste. Garnish with parsley.

Nutrition Facts : Calories 319 kcal, Carbohydrate 24 g, Protein 15 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 452 mg, Sugar 4 g, ServingSize 1 serving

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP



Copy-Cat Panera Cream of Chicken and Wild Rice Soup image

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

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

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!

PANERA CHICKEN AND RICE SOUP



Panera Chicken and Rice Soup image

There's no need to wait in line at Panera for your favorite soup recipe! This delicious copycat Panera chicken and rice soup is completely comforting, flavorful, and perfect for warming you up on a chilly day. This recipe is a great way to use up leftover cooked chicken breasts, and using instant rice is a great way to make sure this soup is ready in no time. You can serve this copycat Panera soup recipe with a few slices of your favorite crusty bread for a lunch that just can't be beat. If you're really hungry, you could even serve it with a sandwich like Panera's extinct turkey apple Cheddar. We love that you can have your restaurant favorites from the comfort of your own home, and your family will too!

Provided by RecipeLion.com Test Kitchen

Categories     Copycat Soup Recipes

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped baby carrots
1 cup sliced celery
1 medium onion, finely diced
5 garlic cloves, minced
32 ounce chicken stock
2 cup water
2 cup milk, divided
1/2 teaspoon pepper
2 large chicken breasts, cooked and shredded
1/2 teaspoon dried oregano
1/2 cup all purpose flour
1 4.3 ounce box Rice a Roni Long Grain and Wild Rice (with seasoning packet)

Steps:

  • Pour olive oil in large pot. Add carrots, celery, and onion.
  • Simmer over medium heat until onions are translucent, approximately 10 minutes.
  • Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
  • Add the pepper, dried oregano, and shredded chicken. Mix until combined.
  • Simmer over medium heat for 15 minutes.
  • Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
  • Pour this into the soup mixture and whisk.
  • Place the long grain and wild rice and the seasoning packet into the soup and mix until combined.
  • Simmer for 20 more minutes.
  • Enjoy!

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP RECIPE



Copy-Cat Panera Cream of Chicken and Wild Rice Soup Recipe image

Provided by gbvampy1

Number Of Ingredients 10

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1⁄2 teaspoon ground black pepper
1⁄2 cup all-purpose flour
3⁄4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half

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!

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup was inspired by my co-workers love for the Panera's Cream of Chicken and Rice soup - I made my take of it and she loved it so here it is for all of you! A little healthier in that it doesn't have any heavy cream.

Provided by Ravenseyes

Categories     Chicken Breast

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken (breast with bone in works beast and a "little" skin)
1 cup onion (diced)
3 tablespoons garlic (minced)
1 cup carrot (diced)
1 cup celery (diced)
14 cups water
1 teaspoon salt (kosher)
1 teaspoon pepper (fresh ground)
2 bay leaves
14 ounces long grain and wild rice blend (Carolina seasoned Long Grain and wild rice)
14 3/4 ounces creamed corn
2 cups frozen corn
4 tablespoons butter
3 tablespoons flour
1 cup cream (fat free half & half)

Steps:

  • In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
  • Add onions, garlic, celery, carrots and bay leaves. Season.
  • Add 14 cups water and lower heat to medium. Simmer for 2 hours.
  • Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
  • Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
  • In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.

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