I just love any soup that come from Panera and I always try to duplicate it at home, sometimes it’s a hit and sometimes it a miss but this time I think it’s an exact copycat for Paneras Creamy Chicken and Wild Rice Soup. I figured how hard could it be right? I has simple ingredients, but the secret is in the rice seasoning. After trying several I found the one that works, and it’s listed in the printable recipe below.
My family loves soups and stews in the fall and winter time. We seldom eat soup in the summer but we load up come winter. I always make extra and send a thermos full in my sons lunch the following day. He works out in the cold a few days a week and I like to have a hot meal for him to enjoy. He’s seldom in an area where he can drive through and find something to eat so packing it always assures he gets a meal.
People make fun of me for getting up every morning an packing him a lunch, but I say as long as I’m able I never want to look back and regret not doing something loving for my boys while I could. I know so many parents that didn’t even get out of bed with their kids before school, when they were home, and just let them get off themselves. Well that’s not me I want to do what I can while I can.
- 1 C chopped carrots
- 1 C chopped celery
- 1 C chopped onion
- 3/4 stick butter
- 1/2 C flour
- 1 Rotisserie Chicken cut up into bite size pieces
- 6 C chicken broth
- 1 Box Rice-A-Roni Rustic Recipe Long Grain & Wild Rice
- 1 Box Rice-A-Roni Chicken low Sodium
- 2 C Heavy Cream
- Dump contents for both boxes of Rice-A-Roni into a bowl, add flour and whisk together, set aside.
- Add butter over low heat to a large dutch oven and melt, add chopped veggies and seasoning packets from the rice and stir until veggies are partially tender about 5 minute.
- Add contents from whisked bowl and stir until a roux forms.
- Add chicken broth, cream, and diced chicken. Let cook on low until rice is tender about 20 minutes.
- Serve while hot.