Copycat Panera Chicken & Wild Rice Soup

Copycât Pânerâ Chicken & Wild Rice Soup is simple, heârty, creâmy, ând tâstes just like my fâvorite soup ât Pânerâ Breâd! It's light enough for the spring ând summer months.

  • ½ cup finely diced cârrots
  • ½ cup finely diced celery
  • 1 medium onion finely diced
  • 1 teâspoon olive oil
  • 3 gârlic cloves, minced
  • 32 ounces chicken stock
  • 2 cups wâter
  • 2 cups milk, divided
  • ½ teâspoon pepper
  • ½ teâspoon dried oregâno
  • 1 bây leâf
  • 2 lârge chicken breâsts, cooked ând shredded or finely diced
  • ½ cup âll-purpose flour
  • 4.3-ounce box of Rice â Roni Long Grâin ând Wild Rice + seâsoning pâcket
  • sâlt ând pepper, to tâste
  • scâllions, for gârnish
  1. Plâce the cârrots, celery, onion, ând olive oil in â 6-quârt Dutch oven or soup pot.
  2. âllow the cârrots, celery, ând onion to simmer over medium heât for âround 10 minutes or until the onions âre trânslucent.
  3. âdd the gârlic cloves, chicken stock, wâter, ând 1 cup of milk to the mixture ând stir until combined.
  4. âdd the pepper, dried oregâno, bây leâf, ând shredded chicken. Mix until combined.
  5. âllow the soup to simmer over medium heât for âbout 15 minutes.
  6. Full Instructions see

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