Panera Chicken and Wild Rice Soup
This creamy and hearty soup features tender chicken, nutty wild rice, and fresh vegetables, perfect for comforting cold days.
Ingredients
Main Ingredients
- 1.5 lbs 3-4 boneless, skinless chicken breasts
- 1 cup wild rice blend
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- ¼ cup fresh parsley, chopped
Instructions
Preparation
- Start by finely chopping the onions, carrots, and celery into bite-sized pieces.
- In a large pot over medium heat, pour in a splash of olive oil. Add the chopped onions and sauté until they turn translucent, about 5 minutes.
- Mix in the chicken breasts and minced garlic, sautéing briefly until the chicken starts to brown.
- Pour the chicken broth over the chicken and vegetables, ensuring everything is submerged, and bring to a gentle simmer.
- Add the wild rice blend and dried thyme; stir gently, cover the pot, and allow to simmer for 40-50 minutes until the rice is tender and the chicken is cooked through.
- Stir in the heavy cream and let the soup simmer for an additional 5-10 minutes.
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Notes
Serve with crusty bread or a fresh salad. Store leftovers in airtight containers and refrigerate for up to three days or freeze for three months.