Recipe: Cream of Chicken & Wild Rice Soup

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.

Serve with bread that you whipped up from Artisan Bread in Five Minutes a Day or bread from your local bakery!

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