CHEF'S SECRETS
Copycat Panera Chicken and Wild Rice Soup
Ingredients
½ cup finely diced carrots
1 medium onion finely diced
3 garlic cloves, minced
2 cups water
½ tsp dried oregano
2 large chicken breasts, cooked and shredded or finely diced
4.3 ounce box of Rice a Roni Long Grain and Wild Rive + seasoning packet
½ cup all-purpose flour
Scallions, for garnish
Directions
1. Place the carrots, celery, onion and olive oil in a 6-quart Dutch oven or soup pot.
2. Allow to simmer over medium heat for around 10 minutes or until the onions are translucent.
3. Add the garlic cloves, chicken stock, water and 1 cup of milk to the mixture and stir until combined.
4. Add the pepper, oregano, bay leaf and shredded chicken. Mix until combined.
5. Allow the soup to simmer over medium heat for about 15 minutes.
6. Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
7. Pour this into the soup mixture and whisk until combined and no lumps remain.
8. Place the rice and seasoning packet into the soup and mix until combined. Allow the soup to summer for 20 more minutes or until the rice is tender.
9. Add salt and pepper to taste.
10. Garnish with scallions and serve hot. Enjoy!
WHAT'S COOKING
from the Kitchen of Teryn Daysh