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 allrecipes.com 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

Directions

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!

3 comments:

  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.

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  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.

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

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