Creamy Chicken and Wild Rice Soup
Winter is just around the corner, and we all love a dish that's warm, savory and delicious. This Creamy Chicken and Wild Rice Soup will bring the comforting flavors and cozy aromas that instantly make you feel at home. I love Panera's version of this soup, but since I learned how easy and fun this copycat recipe is from my own stovetop, trips to the cafe or takeout are no longer needed!
Servings: 5 servings
Ingredients
- 1 tablespoon olive oil
- 2 4-6 ounce boneless skinless chicken breast
- pinch of salt and pepper
- 3 tablespoons unsalted butter
- ½ cup yellow onion, diced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme leaves
- ½ teaspoon Italian seasoning
- ¼ teaspoon seasoned salt
- ½ teaspoon pepper
- 2 bay leaves
- 5 cups chicken broth
- 1 cup wild rice
- ¾ cup heavy cream
- parsley to garnish, optional
Instructions
- Heat a large Dutch oven or pot over medium heat. Season the chicken breast with a pinch of salt and pepper. Add the olive oil and sauté the chicken breast for 4-5 minutes per side or until the temperature reaches 165℉ when checked with a meat thermometer. Remove chicken from pot and set aside.
- In the same pot add the butter and melt. Add the chopped onion, celery and carrots to the pot and sauté for 2 minutes to soften. (They will cook in the liquid with the rice.)
- Add the flour to the pot and cook for 1 minute to remove the raw flour taste. Add the thyme leaves, Italian seasoning, seasoned salt, pepper and bay leaves.
- Pour in the chicken broth and the wild rice. Stir to combine. Bring the pot to a boil and then reduce heat to simmer. Stir frequently to keep the rice from sticking to the bottom of the pot. The rice will take about 15 minutes to cook.
- While the rice is cooking, chop or shred the cooked chicken breast. Add to the pot while the rice is still simmering.
- When the rice is tender remove the pot from heat and stir in the heavy cream. Garnish with fresh parsley if desired and serve.