Description
A comforting and creamy chicken and wild rice soup inspired by the beloved Panera version, perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup wild rice
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery, sauté until softened, about 5-7 minutes.
- Stir in the shredded chicken, wild rice, chicken broth, garlic powder, thyme, and bay leaf. Bring to a boil, then reduce heat and let it simmer uncovered for about 45 minutes or until the wild rice is tender.
- Remove the bay leaf, and stir in the heavy cream. Season with salt and pepper to taste, and heat through for an additional 5 minutes before serving warm.
Notes
For the best flavor, use high-quality ingredients, especially your broth and cream. This soup freezes well; just thaw overnight in the refrigerator and reheat on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg