Chicken and Wild Rice Soup (Panera Copycat)

It’s well documented that I love soup. It’s always soup season in my house. When I saw this posted by Heather Webber I hit “print” immediately. Let’s not pretend this soup is healthy. I compensate by adding more carrots and chicken. That’s all I got. I suggest you make it one day and serve it the next. This soup tastes good the day you make it, but it is soooooo much better the second. It becomes thick, yet smooth. It’s great for lunches, too. Transports well. It won’t slosh all over the place. Thin soups are difficult to eat without spilling. I need an adult bib. Or a Tide stain stick remover.

The original recipe calls for coconut oil. I prefer a good olive oil. It also lists a red onion as an ingredient. I never remember to buy one. A regular old yellow onion works great. I always add more onion to soups than called for.  I love to sauté onions. My theory is the more, the merrier. For this recipe I dice up my carrots on the small side. I like them to fit right into spoon. I use large chunks of chicken. It just seems right to have the chicken hanging off the spoon. I rarely have enough leftover chicken for this soup and resort to buying a roaster chicken. Anything to speed up the cooking process, right? Do yourself a favor and buy a cooked roaster chicken. They make great sandwiches for lunch, or in addition to the soup.

Let’s make soup. You will love this some dark, snowy night when you don’t feel like cooking. Warm soup, warm heart…..or something like that. For the vegetable counters out there, serve with a salad. Alright?

1 tsp. olive oil

1 large yellow onion

1 cup diced (small) carrots

1 tsp. dried marjoram

2 tablespoon flour

1 package Near East Long Grain & Wild Rice with Flavor Packet

4 cups low sodium chicken broth

3 cups water

3/4 cup heavy cream

1/4 milk

1 generous cup of cooked and shredded chicken

salt to taste

1/4 tsp. black pepper

Heat olive oil in a large pot over a medium heat. Ad the onions and carrots and cook until softened. There should be a candle with this scent. Eau de l’oignon. Oui?

Add dried marjoram, flour, and seasoning packet from the rice. Stir to combine. The flour will help thicken the soup. At this point you will ask yourself, “I’m going to eat this?” Not just yet.

Add rice, chicken broth, and water. Bring to a boil. Cover, and lower to a simmer. Let this potion cook for 15 minutes.

I pour the milk and cream into a glass Pyrex measuring cup and microwave it to take off the chill. The original recipe calls to heat in a pan. I’d rather just place that measuring cup in the dishwasher than wash a pan. Just me? I’ve even done it without warming the dairy liquids. No one died.

Stir in the shredded chicken. Cook about 30 minutes or until the rice is cooked. Stir occasionally. Simmer on a low heat. You want to avoid this bubbling over onto your stove. Advice from my “friend”.

Season with salt and pepper. I think the seasoning packet has enough salt in it eventhough it makes a lot of soup! I like to  have a hunk of french bread or baguette to dip in my soup. Sit back and enjoy. Make a cup of tea and grab a book, Your night is winding down!

Enjoy!

If you’re interested in finding a new author, please check out Heather’s books