Craving that comforting, creamy, and utterly delicious Panera Bread Chicken Wild Rice Soup? You don't need to drive across town anymore! This recipe lets you recreate this beloved classic right in your own kitchen. It's easier than you think, and the result is a healthy and flavorful meal perfect for a chilly evening or a quick, satisfying lunch. Get ready to enjoy this homemade version of a restaurant favorite – a perfect addition to your collection of easy recipes and healthy meals.
Ingredients:
This recipe makes a generous six servings of this quick dinner idea.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 1 cup wild rice blend
- 6 cups chicken broth (low sodium preferred)
- 1 cup cooked chicken, shredded or diced
- 1/2 cup heavy cream or coconut cream for a lighter option
- 1/4 cup chopped fresh parsley
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and pepper to taste
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms and cook for another 3-5 minutes, until they release their moisture and start to brown slightly. This step builds the flavor base of your delicious dish.
Step 2: Add the Rice and Broth
Stir in the wild rice blend and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 40-45 minutes, or until the rice is tender. For perfectly cooked rice, check frequently and adjust cooking time based on your rice blend.
Step 3: Thicken (Optional)
If you prefer a thicker soup, whisk together the flour with a couple of tablespoons of cold water to create a slurry. Slowly whisk the slurry into the soup and cook for another 2-3 minutes, or until the soup has thickened to your desired consistency. This is a great homemade cooking tip for achieving the perfect texture.
Step 4: Incorporate Chicken and Cream
Stir in the shredded chicken and heavy cream (or coconut cream). Heat through gently, but do not boil. Season with salt and pepper to taste.
Step 5: Garnish and Serve
Stir in the fresh parsley. Ladle the soup into bowls and serve immediately.
Cooking Tips for the Best Results:
- For a richer flavor, use homemade chicken broth.
- Don't overcook the vegetables; they should be tender-crisp.
- If your soup is too thick, add a little more chicken broth to adjust the consistency.
- Feel free to experiment with different herbs and spices. Thyme, sage, or rosemary would all be delicious additions.
Variations:
- Add some heat: Include a pinch of red pepper flakes for a spicy kick.
- Boost the veggies: Add other vegetables like peas, green beans, or corn.
- Make it vegetarian: Omit the chicken and use vegetable broth instead.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (depending on ingredients used) Protein: Approximately 20-25g Fat: Approximately 15-20g Carbohydrates: Approximately 30-35g
This homemade chicken wild rice soup is a fantastic example of delicious dishes you can easily make at home. Enjoy the warmth and comfort of this easy recipe, perfect for busy weeknights or cozy weekend meals. It’s a guaranteed crowd-pleaser and a healthy alternative to takeout! Remember to share your culinary creations with us – we love seeing your food recipe successes!