I love Panera. They certainly have some delicious belly-warming soups. This soup is so very similar to their Chicken & Wild Rice soup and has become a staple at our house.
I am always on the lookout for great soup recipes to feed my hungry boys. Last night was a perfect opportunity to do so. We got several inches of the white stuff yesterday and when hubs came in from snow blowing I knew he would want something satisfying. This always does the trick. Even the pickiest little ate two bowls of this soup!
Creamy Chicken & Wild Rice Soup
Adapted from Tidy Mom
3 T. olive oil
2 garlic cloves, minced
1/2 c. celery, diced
3/4 c. carrots, diced
4 c. natural chicken broth
2 c. water
3 c. shredded cooked chicken
1 package (4-4.6 oz) quick cooking long grain and wild rice with seasoning packet. (I use Rice a Roni naturals)
1/2 t. salt
1/2 t. pepper
3/4 c. all purpose flour
1 stick butter
1 c. half & half
1 c. heavy cream
Melt butter in large pot. Add garlic and cook a minute. Add carrots and celery and sauté until soft, about 5-8 minutes, stirring often.
Add chicken broth, water, and chicken and bring to a boil. Stir in rice only (reserve seasoning packet), cover and remove from heat.
In a medium saucepan, melt butter. In a small bowl, combine flour, salt and pepper. Once butter is melted, add seasoning packet and cook until bubbly. Begin adding flour mixture, a tablespoon at a time until combined completely. Cook until mixture thickens and forms a roux, being careful not to burn! Beginning adding cream/half and half mixture in small amounts. Stir constantly to combine and once all is added, cook until the mixture is thick.
Place chicken/rice mixture back on heat and slowly add cream mixture, stirring constantly. Heat soup on low for another 15-20 minutes.
Enjoy!!! Happy eating!