I was on the hunt of a copycat of Cream of Chicken and Wild Rice Soup from Panera 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! Just like Panera’s only homemade.
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)
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!