Recipe: Cream of Chicken & Wild Rice Soup
by Andi on January 6, 2009
in food
I was on the hunt of a copycat of Panera’s Cream of Chicken and Wild Rice Soup and I found this recipe, which is an excellent comfort soup. I shared a batch with my parents on Sunday and my dad was still talking about it on Monday. That’s saying something, because my mom is a good cook!
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, small cubes
1 package quick cooking long grain and wild rice with seasoning packet (I used Kroger brand, which was 6 oz)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream (one review did 1 cup milk & 1 cup cream)
Directions
1. Open rice, pull out seasoning packet and set aside.
2. In a small bowl, combine salt, pepper and flour. Set aside.
3. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.
5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
I’m not a bread maker, so I treat myself to bread from a local grocer. This is popular post, I suspect because it is a copycat recipe of a well-known eatery, but if you are looking for more copycat recipes check out these books. Remember, Amazon links do not cost the reader anything to click, but they do help keep this site afloat. Thank you!
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{ 6 comments… read them below or add one }
Oh em gee. I made this tonight. It was sooooooooooooo good. And I made a roux! I’m so impressed with myself.
.-= Tela´s last blog ..Friday Finds–October 2, 2009 =-.
Oh, and THANKS!! I think I might feature this on WMAG. Would you mind?
.-= Tela´s last blog ..Friday Finds–October 2, 2009 =-.
I used this receipe, with a few changes, and it was the best soup I ever made! I added carrotts, celery and an onion to the water and chicken broth and simmered it for an hour before I added the other ingredients. I also added a dash of sherry and rosemary. This soup is now a family favorite, and when I make it, my neighbors ask to come for dinner!
what is a roux?
It is a mixture of flour and butter cooked together and then combined with cream
recipe #2
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