Saturday, January 30, 2010

Creamy Chicken and Wild Rice Soup

Panera Bread is one of my favorite restaurants, and their soups are so comforting- and even more comforting is to know that I can make one of them that I love in my own kitchen!

I found several recipes, but this one I found on and tweaked it a bit and I think most closely resembles the restaurant version.

Try it for yourself- you won't be disappointed.

Even the leftovers (if you have any) are delicious!

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 incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Serve with some crusty bread for dipping, or place in a bread bowl.

Perfect for a cold winter's night!


  1. I love Panera too! And this creamy and comforting soup! I would love a bowl of it right now - it's bitter cold here.

  2. I think you read my mind! I have been craving this soup and wanting to make it. It looks SO GOOD. This is one of my favorite soups, hands down.

  3. This looks perfect for this cold weather. Nothings better than a great bowl of soup on a snowy day. Thanks for posting such a quick recipe!