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Panera Creamy Chicken And Rice Soup Recipe

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Creamy Chicken and Wild Rice Soup Slow Cooker or Instant Pot Recipe
Creamy Chicken and Wild Rice Soup Slow Cooker or Instant Pot Recipe from www.wellplated.com

Description

If you are looking for a comforting and hearty soup that is easy to make, then look no further than this Panera Creamy Chicken and Rice Soup recipe. This soup is a delicious and satisfying meal that will warm you up on a cold day. It is made with tender chicken, creamy broth, and fluffy rice with a hint of garlic and onion. This recipe is a copycat of the famous Panera soup, and it tastes just as good as the original.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 25 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup cooked white rice
  • 1 cup cooked chicken, shredded
  • 1/2 cup heavy cream
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute more.
  3. Add the chicken broth, cooked rice, shredded chicken, heavy cream, black pepper, salt, and dried thyme to the pot. Stir to combine.
  4. Bring the soup to a simmer and cook for 15-20 minutes, or until the rice is fully cooked and the flavors have melded together.
  5. Remove the pot from the heat and let the soup cool for a few minutes.
  6. Using an immersion blender or regular blender, puree the soup until it is smooth and creamy. If using a regular blender, be sure to let the soup cool before blending and blend in batches as needed.
  7. Return the soup to the pot and heat over low heat until warmed through.
  8. Taste the soup and adjust seasoning as needed.
  9. Serve the soup hot, garnished with fresh herbs, if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup in a pot over low heat, stirring occasionally, until heated through.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains:
  • Calories: 365
  • Carbohydrates: 21g
  • Protein: 22g
  • Fat: 21g
  • Sodium: 1313mg
  • Sugar: 2g

Recipe Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
  • If you don't have cooked rice on hand, you can cook some fresh rice according to the package instructions before adding it to the soup.
  • If you don't have heavy cream, you can use half-and-half or milk instead, but the soup won't be as creamy.
  • You can add other vegetables to this soup, such as carrots or celery, for extra flavor and nutrition.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup, but be sure to let it cool before blending and blend in batches as needed.

Enjoy this delicious and comforting soup anytime you need a warm and hearty meal!


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