With only 15 minutes of hands-on time and some simple pantry ingredients, you can transform leftover chicken into this awesome, homemade version of Panera's chicken and wild rice soup. A family favorite recipe.
1 ½cupsCooked Chicken, choppedWhite or dark meat work equally well.
2cupHalf and Half Cream
Salt and Pepper to tasteI use ¼ teaspoon fresh ground pepper, salt will depend on how salty your broth is.
Instructions
Heat oil in a large pot over medium heat. Add diced carrots, celery, and onion.
Sauté for about 3 minutes, until vegetables have begun to soften and turn translucent.
Stir in rice, garlic, thyme, oregano, and chicken broth powder, and sauté for 1 more minute. Stir in flour until evenly mixed through vegetables.
Pour chicken broth into veggie and rice mixture and stir well to combine flour.
Cover and heat to simmering. Simmer for 15 minutes, stirring occasionally.
Stir in chicken. Add half and half cream and ground pepper. Mix well and return to a simmer. Simmer gently until rice is tender, and soup has thickened, about 5-8 more minutes.
Serve hot with your favorite crackers, biscuits or bread and garnish as desired with finely chopped parsley or chives.
Notes
Add chicken at the end to prevent overcooked, dry chicken. Chicken thighs or breast meat can be used interchangeably. Don't season with salt until the very end. Chicken broth and dry bouillon vary in saltiness. As the broth cooks and reduces, your soup can become saltier.