Tuesday, March 8, 2011

Chicken & Wild Rice Soup

My favorite soup at Panera is Chicken and Wild Rice. Now, it's been a while since I've been there so I can't accurately speak to how close this came. No matter though, this was delicious anyway. It was creamy but thick, rich but refreshing--an absolute winner!
This soup contains some ingredients that can be prepped ahead of time, adding to the ease of assembling this. While the recipe only calls for 5-10 minutes of simmering at the end, it can withstand a longer time, as long as it is stirred occasionally.

Chicken and Wild Rice Soup
 Print Recipe
Yields: 6 servings

3 cups chicken broth
3 cups water
1 box wild rice (I used Uncle Ben's Long Grain and Wild Rice.)
6 T butter
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1 3/4 cup whole milk
2 cups diced or shredded chicken
2 cups spinach, roughly chopped
1 cup carrots, diced and cooked crisp tender

   1.  In a large pot, bring chicken broth, water and rice to a boil. Cover, reduce heat and simmer for 25 minutes.
   2.  Meanwhile, in a medium saucepan, melt butter. Add flour, salt, pepper and rice seasoning. Cook for 2 minutes, stirring frequently. Whisk in milk; bring to a boil, then reduce heat and simmer until thickened, stirring frequently.
   3.  Add sauce to rice; add chicken, spinach and carrots. Stir to combine; simmer for 5-10 minutes.
Adapted from: The Keune Home

This is linked to URS.

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