Creamy Chicken & Rice Soup
Yields:
1
Total Time:
45 mins
Jump to recipeIf you love this at Panera, just wait until you try it at home.
Advertisement - Continue Reading Below
Ingredients
- 3 Tbsp.
butter
- 1
onion, chopped
- 2
large carrots, sliced into rounds
- 2
stalks celery, thinly sliced
- 1 lb.
boneless skinless chicken breasts
- 1 Tbsp.
fresh thyme leaves, plus more for garnish
- 3
cloves garlic, minced
kosher salt
Freshly ground black pepper
- 3 Tbsp.
all-purpose flour
- 4 cups
low-sodium chicken broth
- 1 cup
heavy cream
- 1 cup
wild rice
Directions
- Step 1In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
- Step 2Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below