Copy-Cat Panera Cream of Chicken and Wild Rice Soup

READY IN: 1hr
SERVES: 6-8
UNITS: Metric

INGREDIENTS

Nutrition
  • 1419.54
  • 2
    chicken breast halves (cooked, boneless and cubed)
  • 170.09
    g package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
  • 177.44
    ml butter (12 tbsp. or a stick and a half)
  • 236.59
    ml carrot, diced
  • 236.59
    ml celery, diced
  • 236.59
    ml onion, diced
  • 709.77
    ml light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)
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DIRECTIONS

  • 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!
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