Did you know that Panera delivers? I know, so yesterday right? BUT we jumped on board one night for dinner because sometimes its just easier to order in than to make a mess in the kitchen. Much to my disappointment, it was crazy expensive for tiny portions. The only thing we were happy about was the soup. Lord have mercy, their chicken and wild rice soup left us with warm bellies and wishing there was more than a tiny cup in front of us.
Leave it to me. The obsessive-never-let-an-idea-go-girl who just had to recreate this soup.
And my loves, I did it. I more than did it, I made an even better soup.
If you’re a fan of a thicker soup, and find yourself always day dreaming about your moms sunday suppers – this soup hits every taste bud and will leave you spooning faster than you can swallow.
The recipe is not measured, as good old-fashioned cooking should be. Here is what I use, and how I do it!
- 3 chicken breasts, roasted
- 1 head of garlic
- 1 1/2 bags of carrots, chopped
- 1 bunch of celery, chopped
- 1 large onion
- 1 32oz chicken stock, low sodium
- 1/4 cup heavy cream
- 32 oz water (use empty chicken stock container)
- few tablespoons of flour
- seasoning: salt. pepper. garlic powder. poultry seasoning.
- 2 bags Uncle Bens ready whole grain medley (wild rice + brown)
Roll up your sleeves hungry hippos, lets cook!
Preheat your oven to 350*
Season chicken breasts with salt, pepper, garlic powder. Set on baking sheet. ALSO on the baking sheet : take the entire head of garlic, chop off the top. On a small foil square, place garlic head and drizzle with olive oil. Wrap it up like a present and place it on the pan to roast away with the chicken.
Roast chicken for 25 minutes, or until cooked all the way through. Pull chicken out of the oven and set aside. Let the garlic roast for additional 30 – 40 minutes. Once done, set aside to cool as well.
CHOP all the veggies (onion, carrot, and celery)
In a dutch oven, or large pot – drizzle a few tablespoons of olive oil, and toss in all of the veggies. Season with salt and pepper, and continue to cook over medium heat for 20-30 minutes.
When the veggies begin to soften, and flavors develop sprinkle the veggies with a few tablespoons of flour and a drizzle of olive oil. This will later help thicken your soup!
Stir for 2-3 minutes to let the flour cook off.
Pour in the chicken stock and water, season with some salt and pepper and add about 2 teaspoons poultry seasoning.
Simmer this for 2-3 hours.
Once the soup has simmered for a few hours, chop the chicken breasts and add them to the pot. Squeeze those sweet garlic cloves out of the head and add them to the pot too!
Continue to simmer for another 30 minutes. Adding salt and pepper to taste!
Allllllright alright alright. We’re nearing the end loves, hang in there! It is worth every single minute.
Last, but not to be forgotten. In a bowl, mix together 3 tablespoons of flour with the WARM heavy cream ( I just put it in the microwave and add it to the flour) Stir it up for the flour to dissolve, and add it to the pot.
Dump in the two bags of rice — Within 15 minutes or so, your soup will thicken!
That’s it! It freezes beautifully. Let it cool, pour into gallon zip lock bags and lay flat in the freezer
This soup will change your life, and impress any dinner guest you may have. Kick it up a knotch and serve it with a baquette, because we all know bread makes everything better!
SIDE NOTE: I usually double this batch, one to freeze and one to enjoy right away. Having said that, even if you make ONE batch — you can add as many veggies as you want. I love carrots, so I tend to put 2 or more 1lb bags of carrots into the batch. Remember to season as you go along, a pinch or two of salt at a time. Pinch of pepper – taste as you go. The flavors will develop over time and you will be amazed how delicious this soup is on day one!!
This looks incredible!!! My mouth is watering!