I’ve made this recipe twice now, and we’ve loved it both times. It really is just like the soup from Panera and pretty easy to make. But I think next time I make it I’ll cut the recipe in half. It makes a little more than 2 people need. 😛
- 6 cups chicken broth
- 2 boneless chicken breast halves (cooked and cubed)
- 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens butter and herb flavor)
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 3/4 cup butter (12 tbsp. or a stick and a half)
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups light cream (I used half in half)
Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In 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.