Thursday, September 13, 2012

Copycat Panera Wild Rice and Chicken Soup

Hello Everyone!
Today I am following through on 2 of my 4 simple goals
by blogging about a new recipe I tried this week.

 I found this recipe on Pinterest,
but  it originated from Carrie's Experimental Kitchen.

This is an awesome soup. 
I have had it at Panera Bread several times,
and this recipe is an exact match.
So creamy and yummy!

Also, I tried this bread because the grocery didn't have any fresh baked french bread.
And it was really good!

Pillsbury Simply Rustic French Bread.

It's a really dense bread with a crunchy crust.
A perfect bread as a side with a soup.

All in all, it was a great meal!

Here is the recipe:

4 c. Low-Sodium Chicken Broth
3 c. Water
1 pkg. Near East Long Grain & Wild Rice with Flavor Packet
2 Stalks Celery, thinly sliced
1/4 c. Red  Onion, thinly sliced
1/2 c. Carrots, thinly sliced
1 tsp. Dried Majoram
Extra Virgin Olive Oil
2 tbsp. All Purpose Flour
3/4 c. Heavy Cream
1/4 c. 2% Milk
Kosher Salt, to taste
1/4 tsp. Fresh Ground Pepper
  2 c. Cooked Chicken

In a large saucepan, drizzle olive oil on the bottom and add your carrots, celery, onion, marjoram and seasoned flavor packet and saute for 5 minutes. Add the rice and stir; then add the flour. Add the chicken broth and water, bring to a boil and simmer for 15 minutes. While this is simmering, heat the heavy cream and milk in a small saucepan until hot. Add to the soup mixture along with the cooked chicken and simmer for another 30 minutes or until the rice is cooked through. Season with salt and pepper. Makes 8 cups. 



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