Description
A hearty and nutritious chicken and wild rice soup inspired by Panera Bread. This soup is packed with protein, fiber, and wholesome ingredients for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups low-sodium chicken broth
- 1 cup wild rice, uncooked
- 1 cup low-fat milk
- 2 tbsp whole wheat flour
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in chicken, thyme, rosemary, salt, and pepper. Cook for 5 minutes until chicken is no longer pink.
- Pour in chicken broth and wild rice. Bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes until rice is tender.
- Whisk milk and flour in a small bowl. Stir into the soup and cook for 5 more minutes until slightly thickened.
- Serve hot.
Notes
- For a creamier texture, add an extra 1/4 cup of milk.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American