This creamy chicken and wild rice soup is all made in one-pot! So creamy and simple. Panera Bread cream of chicken and wild rice soup can now be replicated at home! 

Many wild rice soups have much cream changing the color of the soup drastically. If you ever eat at Panera Bread, you’ll notice their cream of chicken wild rice soup is the color of broth. My goal was to make wild rice soup like Panera, and keeping the recipe simple.

Panera Bread Cream of Chicken and Wild Rice Soup Ingredients-

Panera Bread Cream of Chicken and wild rice soup consists of long grain and wild rice, celery, onions, carrots, diced chicken, chicken broth, cream and some herbs. That’s pretty much the general idea. 

What herbs do I use for wild rice soup?

The herbs Panera bread uses for there wild rice soup is onion powder, sugar, parsley, turmeric, thyme, and tarragon. Most of these spices can be found in the packet from a long grain and wild rice box.

Do you have to cook wild rice before adding it to the soup?

No, the wild rice cooks during the making of this soup, so there is no need to pre-cook any rice.

How long does wild rice take to cook?

Wild rice will typically take anywhere from 25-30 minutes to fully cook.

Ingredients for Creamy chicken and wild rice soup:

How to make Creamy Chicken and Wild Rice Soup-

  1. In a large pot melt 6 Tbsp of butter. Add the onions, carrots, and celery and saute for 5 minutes. Stir in the flour to make a paste then gradually add the chicken stock.
  2. Bring mixture to a boil. Add the rice with packet and chicken pieces. Simmer 25 minutes over medium heat.
  3. Once the rice is done stir in the cream and heat thoroughly.
  4. Serve.

Creamy Chicken and Wild Rice Soup

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Author: Alyona's Cooking
This creamy chicken and wild rice soup are all made in one-pot! So creamy and simple. Panera Bread cream of chicken and wild rice soup can now be replicated at home!

Ingredients

  • 6 TBSP unsalted butter
  • 1/2 cup onions diced
  • 1/2 cup carrots sliced
  • 1/2 cup celery diced
  • 1/2 cup all-purpose flour
  • 10 cups chicken stock
  • 9 oz fully cooked chicken breasts
  • 1 cup light cream

Instructions

  • In a large pot melt 6 Tbsp of butter. Add the onions, carrots, and celery and saute for 5 minutes. Stir in the flour to make a paste then gradually add the chicken stock.
  • Bring mixture to a boil. Add the rice with packet and chicken pieces. Simmer 25 minutes over medium heat.
  • Once the rice is done stir in the cream and heat thoroughly.
  • Serve.

Notes

Chicken stock substitute: Can use 10 cups of tap water and 2 teaspoons of chicken bullion powder for the chicken stock.

Nutrition per serving

Calories: 353kcalCarbohydrates: 25gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 64mgSodium: 595mgPotassium: 526mgSugar: 7gVitamin A: 2390IUVitamin C: 2.6mgCalcium: 39mgIron: 1.4mg

creamy-chicken-and-wild-rice-soup

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