Chicken and Wild Rice Soup

Craving the comforting taste of Panera’s Chicken and Wild Rice Soup? This homemade version captures the creamy, savory flavors you love, perfect for a cozy meal at home.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 2 cups water
• 1 cup wild rice blend
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons all-purpose flour

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender. Add the garlic and cook for another minute.
2. Cook Chicken: Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. Add Broth and Rice: Pour in the chicken broth and water. Stir in the wild rice blend, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil.
4. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the rice is tender and the chicken is cooked through.
5. Thicken Soup: In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup and let it simmer for another 5-10 minutes until the soup has thickened.
6. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy your homemade Panera-style chicken and wild rice soup!