Saturday, January 30, 2010
Creamy Chicken and Wild Rice Soup
Panera Bread is one of my favorite restaurants. I love their soups. They are so comforting- and what is even more comforting is knowing that I can make one of my favorites in my own kitchen.
I found several copycat recipes, but this one I found on allrecipes.com and then tweaked it a bit and I think it most closely resembles the restaurant version.
Try it for yourself- you won't be disappointed.
Even the leftovers (if you have any) are delicious!
Give it a try.
You will need:
* 4 cups chicken broth
* 2 cups water
* 2 cooked, boneless chicken breast halves, shredded
* 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
* 1 carrot, shredded
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 3/4 cup all-purpose flour
* 1/2 cup butter
* 2 cups heavy cream
In a large pot over medium heat, combine broth, water and chicken and carrot. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully mixed and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, another 10 to 15 minutes.
Serve with some crusty bread for dipping, or place in a bread bowl.
Perfect during the chilly time of year.