In a Pinch Thursdays: Creamy Chicken & Wild Rice Soup (Just Like Panera)

Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

This soup reminds me of my senior year in high school.  Every Friday we were allowed to leave campus for lunch and without fail my best friends Rachel, Sarah and I would A-line it for St. Louis Bread Company (better known to all those outside of St. Louis as Panera).  Deciding what to eat was a no-brainer – if their Chicken & Wild Rice Soup was being served that’s what I wanted.  In a giant bread bowl, of course!  On winter days, nothing sounded better.  I did my best to recreate it here and I think it tastes almost exactly like Bread Co.  Soup are always on my In a Pinch list b/c they are easy to throw together and make big batches we can eat off for the rest of the week.  Here’s to leftovers:)

Serves 6-8

6c (buy 2 32oz cartons) chicken broth

1 1/2 c chopped sweet potatoes (Panera doesn’t use sweet potatoes so if you want you can substitute carrots here)

1 1/2 c cooked wild rice

1 c chopped celery

1 c chopped sweet onion

3 c shredded cooked chicken

1/2 c flour (I used white whole wheat)

1 c reduced fat half and half

salt

pepper

2 Tbs olive oil

Preheat oven to 350, season your chicken with salt, pepper and olive oil.  Cook for 25 minutes and shred (I place mine in the electric mixer for a minute or two and with the flat paddle and it does the job).  Set chicken aside.  Cook wild rice according to box instructions and set aside (this usually takes about 60 minutes so you can start soup while rice is cooking).  In large pot combine olive oil, onions, celery, sweet potatoes, salt and pepper.  Saute for 5 minutes.  Add chicken broth and bring to a boil for 5 minutes.  Reduce heat to low.  Stir in chicken and rice.  In small bowl whisk flour and half and half together.  Slowly add to soup.  Bring soup to boil and then reduce heat to low to keep heated.  Season with more salt and pepper if needed.  Serve with crusty bread.

In a Pinch Thursdays: Creamy Chicken & Wild Rice Soup (Just Like Panera)
Author: 
Recipe type: Soup
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This recipe is inspired by my love of Panera's Creamy Chicken & Wild Rice Soup. It is the cure for the winter blues we live in for 4-5 months out of the year!
Ingredients
  • 6c (buy 2 32oz cartons) chicken broth
  • 1½ c chopped sweet potatoes (Panera doesn’t use sweet potatoes so if you want you can substitute carrots here)
  • 1½ c cooked wild rice
  • 1 c chopped celery
  • 1 c chopped sweet onion
  • 3 c shredded cooked chicken
  • ½ c flour (I used white whole wheat)
  • 1 c reduced fat half and half
  • salt
  • pepper
  • 2 Tbs olive oil
Instructions
  1. Preheat oven to 350, season your chicken with salt, pepper and olive oil. Cook for 25 minutes and shred (I place mine in the electric mixer for a minute or two and with the flat paddle and it does the job). Set chicken aside.
  2. Cook wild rice according to box instructions and set aside (this usually takes about 60 minutes so you can start soup while rice is cooking).
  3. In large pot combine olive oil, onions, celery, sweet potatoes, salt and pepper. Saute for 5 minutes.
  4. Add chicken broth and bring to a boil for 5 minutes. Reduce heat to low.
  5. Stir in chicken and rice.
  6. In small bowl whisk flour and half and half together. Slowly add to soup.
  7. Bring soup to boil and then reduce heat to low to keep heated.
  8. Season with more salt and pepper if needed. Serve with crusty bread.

 

Comments

  1. kristina@deweese.com says

    This was really really good! I did change a few things.. I used 1% milk and added 1/2 cup mushrooms.

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