Panera Inspired Easy Cream Of Chicken And Rice Soup Recipes

PANERA CHICKEN AND RICE SOUP

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!

PANERA INSPIRED EASY CREAM OF CHICKEN AND RICE SOUP

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.

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP

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!