Chicken & Wild Rice Soup (Panera Copycat)
Meet my favorite current soup. It’s so quick to make, and it’s so delicious. I’ve made it twice in the past few weeks. I’m normally not a big soup person, but this is hands down the best soup I’ve ever made.
It’s supposed to be identical to Panera’s Chicken and Wild Rice Soup, but I have a confession to make. I’ve never tried that soup from Panera. I’m a Broccoli Cheddar Panera soup snob. I devour that soup all day long with a baguette or two.
This is the easiest soup you will ever make. By combining a rotisserie chicken and boxed wild rice, you save yourself so much time and energy. My husband loves this soup. You guys, he literally hates when I make soup. Like, he literally glares at me when I tell him I’m making soup for dinner.
Ingredients:
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1 tsp coconut oil
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¼ cup diced red onion
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½ cup diced carrots
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1 tsp dried marjoram
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2 tbsp flour
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1 package of Near East Long Grain & Wild Rice with Flavor Packet
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4 cups low sodium chicken broth
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3 cups water
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¾ cup heavy cream
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¼ cup milk
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1 cup rotisserie chicken, shredded
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¼ tsp black pepper
Directions:
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Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until soften.
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Add dried marjoram, flour, and seasoning packet from the rice.
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Stir to combine.
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Add rice, chicken broth and water.
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Bring to a boil. Cover, let simmer and cook for 15 minutes.
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Add heavy cream and milk into mix.
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Cook for about 30 minutes or until the rice is cooked.
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Season with salt and pepper to taste.
This makes a decent amount, but I typically double up on ingredients, because the leftovers are JUST as tasty! This is the perfect Fall soup recipe. Hearty, easy and so delicious!
