Cream of chicken wild rice
Here’s a copy cat Panera cream of chicken and wild rice soup..
6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend (You will use the seasoning packet. I used Uncle Bens, they have versions which WILL add more flavor,)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2-3/4 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup onion, diced
3 cups heavy cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)
Open rice, pull out seasoning packet and set aside.
In a small bowl, combine salt, 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.