Panera Chicken and Wild Rice Soup
A comforting and satisfying soup featuring tender chicken, nutty wild rice, and fragrant herbs in a creamy broth.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts (3-4 pieces) Opt for organic chicken for better flavor.
- 1 cup wild rice blend This adds a nutty flavor and chewy texture.
- 2 medium carrots, chopped Use fresh carrots for better taste.
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced Minced fresh garlic gives the best flavor.
- 6 cups low-sodium chicken broth Lower sodium keeps the soup balanced.
- 1 cup heavy cream For a creamy texture; can be substituted for lighter options.
- 1 tsp dried thyme Enhances the flavor of the soup.
- ¼ cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Begin by finely chopping the onions, carrots, and celery into bite-sized pieces.
- In a large pot, heat a splash of olive oil over medium heat.
Cooking
- Add the chopped onions and sauté for about 5 minutes until translucent.
- Mix in the chicken breasts and minced garlic, sautéing until the chicken is golden-brown (5-7 minutes).
- Pour in the chicken broth and ensure all the ingredients are submerged. Bring to a gentle simmer.
- Stir in the wild rice blend and thyme, cover the pot, and simmer for 40-50 minutes.
- Once the rice is tender, stir in the heavy cream and simmer for an additional 5-10 minutes.
Serving
- Ladle soup into bowls, sprinkle with fresh parsley, and serve with crusty bread.
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Notes
Store leftovers in an airtight container for 3-4 days. Soup can be frozen for later use. Consider adding seasonal vegetables for variations.