Mommy's Time Out Magazine January 2018 - Page 12


Copycat Panera Chicken and Wild Rice Soup


½ cup finely diced carrots½ cup finely diced celery

1 medium onion finely diced1 tsp olive oil

3 garlic cloves, minced32 ounces chicken stock

2 cups water2 cups milk, divided

½ tsp dried oregano1 bay leaf

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 floursalt and pepper to taste

Scallions, for garnish


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!


from the Kitchen of Teryn Daysh