I'm a fan of Panera Bread's soups, especially their creamy chicken and wild rice soup. Wanting to make my own at home, I consulted a few knock-off recipes online and finally concocted this version, which I think is better than Panera's. Just sayin...
Ingredients:
1 tbsp. unsalted butter
2 tbsp. olive oil
1 onion, chopped
2 large carrots, diced
2 stalks celery, sliced
1 lb. boneless, skinless chicken thighs, diced
1 tbsp. fresh thyme leaves
3 cloves garlic, minced
2 tsp. kosher salt
1 tsp. black pepper
5 tbsp. flour
1 bay leaf
8 cups low sodium chicken broth
1/2 cup heavy cream
1 cup (8 oz.) wild rice
1. Add the butter and olive oil in a large stock pot over medium heat and heat until the butter has melted.
2. Add the onion, carrots, and celery and cook, stirring occasionally, until the veggies are tender, about 5-6 minutes.
3. Add the diced chicken and cook until no longer pink, about 10 minutes.
4. Add the thyme leaves, bay leaf and garlic and stir briefly until fragrant, then season with a little salt and pepper.
5. Add the flour and stir frequently, for about 1 minute, to cook out the taste of raw flour.
6. Add the chicken broth, heavy cream, 2 tsp. kosher salt and 1 tsp. black pepper; bring to a boil. Add the wild rice and bring back up to a boil. Reduce heat to a simmer, cover, and cook for 1 hour or until the rice is tender.
7. Ladle the soup into serving bowls and serve with hot sauce on the side.
Ingredients:
1 tbsp. unsalted butter
2 tbsp. olive oil
1 onion, chopped
2 large carrots, diced
2 stalks celery, sliced
1 lb. boneless, skinless chicken thighs, diced
1 tbsp. fresh thyme leaves
3 cloves garlic, minced
2 tsp. kosher salt
1 tsp. black pepper
5 tbsp. flour
1 bay leaf
8 cups low sodium chicken broth
1/2 cup heavy cream
1 cup (8 oz.) wild rice
1. Add the butter and olive oil in a large stock pot over medium heat and heat until the butter has melted.
2. Add the onion, carrots, and celery and cook, stirring occasionally, until the veggies are tender, about 5-6 minutes.
3. Add the diced chicken and cook until no longer pink, about 10 minutes.
4. Add the thyme leaves, bay leaf and garlic and stir briefly until fragrant, then season with a little salt and pepper.
5. Add the flour and stir frequently, for about 1 minute, to cook out the taste of raw flour.
6. Add the chicken broth, heavy cream, 2 tsp. kosher salt and 1 tsp. black pepper; bring to a boil. Add the wild rice and bring back up to a boil. Reduce heat to a simmer, cover, and cook for 1 hour or until the rice is tender.
7. Ladle the soup into serving bowls and serve with hot sauce on the side.
Diced chicken thigh meat.
Heat the butter and olive oil in a pot over medium heat until the butter has melted.
Add the onion, carrots and celery and cook until tender, then add chicken and cook until no longer pink, about 10 minutes.
Add the thyme leaves, bay leaf and garlic, stir, and season with a little salt and pepper.
Add the flour and stir about 1 minute.
Add the chicken broth, heavy cream, 2 tsp. kosher salt and 1 tsp. black pepper. Add the wild rice and bring back up to a boil. Reduce heat to a simmer, cover, and cook for 1 hour or until the rice is tender.
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