Chicken and Wild Rice Soup (Panera Copycat)

Photo by Cindy Q.
Adapted from fakeginger.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from fakeginger.com

Ingredients

  • 1

    teaspoon coconut oil

  • 1/4

    cup red onion, diced

  • 1/2

    cup carrots, diced

  • 1

    teaspoon dried marjoram

  • 2

    tablespoons flour Coupons

  • 1

    package Near East Long Grain & Wild Rice with Flavor Packet

  • 4

    cups low sodium chicken broth

  • 3

    cups water

  • 3/4

    cup heavy cream

  • 1/4

    cup milk

  • 1

    cup cooked and shredded chicken

  • salt, to taste

  • 1/4

    teaspoon black pepper

Directions

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.

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