Copycat Panera Chicken and Wild Rice Soup formula is basic, healthy, velvety, and tastes simply like my preferred soup at Panera Bread! It's light enough soup formula for the spring and summer months.
In 2012 when Mr. Wishes and I lived in Miami for a half year, I went to Panera Bread each and every day for lunch. I want to be misrepresenting, yet I am definitely not. It was somewhere I could stroll to and sit for a considerable length of time doing take a shot at my PC without watching strange.
The representatives there became more acquainted with me and knew my request early inevitably. One of Mr. Wishes' preferred stories was the manner by which one day I was sitting in Panera Bread in Miami and I had the tomato soup. I rang him while he was grinding away in light of the fact that I thought I was showing at least a bit of kindness assault.
I actually thought I was going to capsize directly there in that stall. He in reality left work to come help me and I got back to him a couple of minutes after the fact to reveal to him it was simply acid reflux. Ha! It was extremely frightening however.
This one has meat in it so it didn't torment him as much as soup regularly does. The seasonings in this soup are perfect and the velvety surface is right on the money. It is ideal for cold climate yet not very substantial at all for the hotter climate. I may never need to go to Panera again in the wake of tasting this! In any case, I will… .nothing will ever stop me. Not by any means a tomato soup-incited heart assault.
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Ingredients
- ½ cup finely diced carrots
- ½ cup finely diced celery
- 1 medium onion finely diced
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 32 ounces chicken stock
- 2 cups water
- 2 cups milk, divided
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 large chicken breasts, cooked and shredded or finely diced
- ½ cup all-purpose flour
- 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
- salt and pepper, to taste
- scallions, for garnish
Instructions
- Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
- Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.
- Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
- Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.
- Allow the soup to simmer over medium heat for about 15 minutes.
- Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
- Pour this into the soup mixture and whisk until combined and no lumps remain.
- Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
- Add salt and pepper to taste.
- Garnish with fresh scallions and serve hot. Enjoy!
For more detail : bit.ly/2VdSBPA
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