It’s the season for soup and we couldn’t be happier. One of Sammy’s first summer jobs was working at a Panera Bread, where she fell in love with their bread bows. One of the most popular soups from Panera is the creamy chicken and wild rice soup, so we decided to make a homemade version and put it in our own sourdough bread bowl and ohhhh boy is it delicious.
This soup is so warm and comforting I crave it when i’m not feeling too hot, or coming down with a little cold. The creamy broth is soothing in a way regular chicken noodle soup just can’t beat. The freshness of making this soup from home instead of going out and picking it up really made a huge difference in the flavor. The fresh carrot, onion, celery and fresh herbs in the broth set this soup apart. If you are a fan of Panera this recipe is a must try.
Serving the soup in bread bowls at home was super easy. We found some sourdough bread bowls that were in our soup section and Von’s . We just cut the center circle out with a bread knife, using our hands we pulled the top off and scooped a few more soft center pieces out to create a bowl.Use the extra bread for dipping in your soup you can even eat the whole bread bowl if you are super hungry. Happy Cooking everyone.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (from about 1 small onion)
- 1 cup diced carrots (from 2 medium carrots
- 1 cup diced celery (from 2-3 stalks)
- 7 tbs butter, diced, divided
- 1 clove garlic, minced
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp dried thyme, marjoram, sage, and rosemary
- salt and pepper, to taste
- 1 lb boneless skinless chicken breast
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Ingredients
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- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
- In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
*we used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
Adapted From: Cooking Classy
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