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Cream of Chicken & Wild Rice Soup (Panera) Recipe


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     Cream of Chicken & Wild Rice Soup (Panera)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   1 hour

6 cups chicken broth
2 small chicken breasts, cooked, boneless and cubed
1 6 oz package long grain& wild rice blend, quick cooking version (must contain spice pouch)
1/2 cup flour
3/4 cup butter (12 tbsp)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
2 cups light cream
salt and pepper
bread for serving

Open rice, pull out seasoning packet and set aside. In a small bowl, combine pepper and flour. Set aside. n a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture.

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