Description
This Panera-inspired chicken wild rice soup recipe features tender chicken, flavorful vegetables, and a creamy base, elevated by a unique smoky red pepper swirl. It’s a comforting meal that comes together quickly for a weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 cup uncooked wild rice blend
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 cup jarred roasted red peppers, drained
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
- Cook Wild Rice: Rinse the wild rice blend. In a medium saucepan, combine the rice with 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for 40-45 minutes until tender. Drain and set aside.
- Sear Chicken: Season the diced chicken with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté Mirepoix: Melt butter in the same pot over medium heat. Add onion, carrots, and celery; cook for 8-10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Make Roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook the flour and create a roux base.
- Thicken Soup: Gradually whisk in chicken broth and milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5-7 minutes, until the soup begins to thicken.
- Simmer Soup Base: Stir in the cooked chicken, wild rice, thyme, and bay leaf. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld. Remove the bay leaf before serving.
- Finish and Season: Stir in the heavy cream and return to a gentle simmer. Season with remaining salt and pepper to taste. Keep warm while preparing the swirl.
- Prepare Smoky Red Pepper Swirl: In a food processor or blender, combine the drained roasted red peppers, smoked paprika, olive oil, and lemon juice. Process until completely smooth.
- Serve and Garnish: Ladle hot soup into bowls. Gently spoon small dollops of the red pepper swirl onto the surface and garnish with fresh parsley.
Notes
To prep ahead, cook the rice and chop vegetables a day in advance. If freezing, omit the heavy cream until reheating, as dairy can separate when frozen and thawed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg