Meet my current favorite soup.
I’ve made it twice in the last few weeks.
I don’t even like soup. But I could eat this every day for a month and not be sick of it.
It’s supposed to be like the Panera Chicken and Wild Rice Soup but I can’t tell you for certain. I’ve never tried that one because I’m too busy ordering the broccoli cheese soup. In a bread bowl. With an extra baguette.
Because I really want to gain 20 pounds before bikini season.
This is THE EASIEST soup you will ever make. And I make it even easier by grabbing a rotisserie chicken from the grocery store and just shredding it. Then you use a boxed wild rice mix (with the seasoning packet!) plus some fresh onion and carrot.
And then you stir in a bit of heavy cream at the end.
Because why not stir in a little heavy cream?!
So good. So easy. I’ll probably make it again next week. And the week after that.
Definitely double it if you are feeding more than a few people or want some leftovers. It doesn’t make a ton but it does reheat really well. It would be perfect for making a big batch on the weekend and taking it for lunch all week long.
Chicken and Wild Rice Soup - Panera copycat recipe! This recipe is so easy!Click To Tweet
adapted from Carrie's Experimental Kitchen
- Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
- Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
- Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
- Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.
Want more soup recipes?