Panera Cream of Chicken and Wild Rice Soup
A copycat of Panera's creamy chicken and wild rice soup: long grain and wild rice with sautéed celery, onion and carrots, cooked chicken and chicken broth, finished with whole milk and thickened with a cornstarch slurry.
⏱️ Prep: 15 min🍳 Cook: 40 min
Nutritionper 100 g›
75
Calories
4g
Protein
10g
Carbs
2.5g
Fat
Ingredients
| 1 cup (185 g) cup | long grain rice |
| 1/2 cup (80 g) cup | wild rice |
| 1 cup (100 g) cup | celery, diced |
| 1 medium | onion, diced |
| 1 cup (130 g) cup | carrots, diced |
| 1 tablespoon (15 ml) tbsp | olive oil |
| 1 cup (140 g) cup | cooked chicken |
| 1 teaspoon (5 ml) tsp | thyme |
| 900 ml ml | chicken broth |
| 2 tablespoons (16 g) tbsp | cornstarch |
| 4 tablespoons (60 ml) tbsp | water |
| 2 cups (480 ml) cup | whole milk |
Instructions
- Cook the long grain and wild rice separately according to the package instructions.
- In a large pot, sauté the diced celery, onion and carrots in the olive oil until the onion is translucent. Add the thyme and season to taste with salt and pepper. Stir for 1 minute, then add the chicken broth and simmer for 20 minutes.
- Add the milk and bring back to a simmer.
- Stir together the cornstarch and water, add to the soup and let simmer, stirring, until slightly thickened.
- Add the cooked rice and chicken to heat through. Serve immediately or refrigerate.