Panera Bread's Chicken and wild rice soup in a bread bowl Flickr from www.flickr.com
Description
Panera Bread's chicken and rice soup is a popular menu item that's loved by many. This hearty soup is packed with tender pieces of chicken, fluffy white rice, and a blend of flavorful herbs and spices. If you're looking to recreate this delicious soup at home, you're in luck! This recipe is easy to follow and yields a delicious result.
Prep Time
The prep time for this recipe is about 10-15 minutes. You'll need to gather your ingredients and chop your vegetables before beginning the cooking process.
Cook Time
The cook time for this recipe is approximately 30-40 minutes. This includes the time it takes to cook the chicken, rice, and vegetables, as well as the time it takes for the soup to simmer and blend together.
Ingredients
For this recipe, you'll need the following ingredients: - 1 lb boneless, skinless chicken breasts - 1 cup white rice - 1 cup diced carrots - 1 cup diced celery - 1 cup diced onion - 4 cloves garlic, minced - 8 cups chicken broth - 1 tsp dried thyme - 1 tsp dried rosemary - 1 tsp dried basil - Salt and pepper, to taste - Olive oil, for cooking
Equipment
To make this recipe, you'll need the following equipment: - Large soup pot - Cutting board - Sharp knife - Measuring cups and spoons - Wooden spoon
Method
1. Begin by cooking the chicken. Heat a large soup pot over medium-high heat and add a drizzle of olive oil. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the pot and set aside to cool. 2. While the chicken is cooking, prepare the rice according to package instructions. Set aside. 3. In the same pot used to cook the chicken, add the diced carrots, celery, onion, and garlic. Cook for 5-7 minutes, or until the vegetables are slightly softened. 4. Add the chicken broth, dried thyme, rosemary, and basil to the pot. Stir to combine. 5. Shred the cooked chicken into bite-sized pieces and add it to the pot. 6. Add the cooked rice to the pot and stir to combine. 7. Bring the soup to a simmer and cook for 15-20 minutes, or until the vegetables are tender and the flavors have melded together. 8. Season the soup with salt and pepper, to taste. 9. Serve hot and enjoy!
Notes
- If you prefer a creamier soup, you can add a splash of heavy cream or half-and-half to the pot before serving. - This soup can be stored in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving.
Nutrition Info
This recipe yields approximately 8 servings. Each serving contains the following nutritional information: - Calories: 265 - Fat: 4g - Carbohydrates: 31g - Protein: 26g - Sodium: 850mg
Recipe Tips
- To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking your own. - If you don't have white rice, you can use brown rice or another type of grain instead. - Feel free to adjust the seasoning to your taste. If you prefer more or less of a certain herb or spice, you can adjust the amounts accordingly.
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