Name: Panera Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Americans
Ingredients: • 2 tablespoons olive oil• 1 large onion, diced• 3 cloves garlic, minced• 3 carrots, peeled and sliced• 2 celery stalks, sliced• 8 cups chicken broth• 1 cup uncooked wild rice• 2 cups cooked and shredded chicken (or rotisserie chicken)• 1 cup heavy cream• 2 teaspoons dried thyme• 1 teaspoon dried rosemary• Salt and pepper to taste

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• 1 cup uncooked wild rice
• 2 cups cooked and shredded chicken (or rotisserie chicken)
• 1 cup heavy cream
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

• Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
• Step 2: Pour in the chicken broth and add the uncooked wild rice. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the rice is tender.
• Step 3: Stir in the cooked, shredded chicken, heavy cream, thyme, and rosemary. Season with salt and pepper to taste.
• Step 4: Simmer the soup for an additional 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
• Step 5: Serve the Panera chicken and wild rice soup hot, garnished with extra thyme or rosemary if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Lunch
Cuisine: Americans

Keywords: Panera Chicken and Wild Rice Soup