Copy-Cat Panera Cream Of Chicken And Wild Rice Soup

  1. Open rice, pull out seasoning packet and set aside.
  2. In a small bowl, combine pepper and flour. Set aside.
  3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
  4. 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.
  5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
  7. Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

chicken broth, chicken, long grain, ground black pepper, allpurpose, butter, carrot, celery, onion, light cream

Taken from www.food.com/recipe/copy-cat-panera-cream-of-chicken-and-wild-rice-soup-438883 (may not work)

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