Panera Chicken and Wild Rice Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup wild rice blend
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another 1 minute.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded chicken, wild rice, thyme, rosemary, salt, and black pepper to the pot.
- Reduce the heat to low, cover, and simmer for 45 minutes until the rice is fully cooked.
- Stir in the heavy cream and let the soup heat through for an additional 5 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
To enhance the flavor, consider using homemade chicken broth or adding a splash of white wine during the cooking process. If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and add it to the soup during the last few minutes of cooking. Adjust the seasoning according to your taste, and feel free to add additional vegetables like mushrooms or spinach for a heartier version.
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