Description
Warm and rich chicken and wild rice soup inspired by Panera, perfect for a comforting meal at home.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup wild rice, uncooked
- 8 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Sautรฉ until the vegetables are tender.
- Stir in the garlic, thyme, and sage; cook for another minute.
- Add the chicken broth and wild rice. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
- Stir in the shredded chicken and heavy cream. Heat through.
- Season with salt and pepper to taste. Serve warm.
Notes
Serve with fresh pepper on top, crusty bread, or a simple salad. Store cooled soup in a closed container in the fridge for 3 to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg