Chicken and Wild Rice Soup (Panera Copycat)

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 teaspoon olive oil

1/4 cup red onion, diced

1/2 cup carrots, diced

1 teaspoon dried marjoram and oregano

2 tablespoons flour

1 package Near East Long Grain & Wild Rice with Flavor Packet

4 cups low sodium chicken broth

3 cups water

3/4 cup heavy cream

1/4 cup milk

1 cup cooked and shredded chicken

salt, to taste

1/4 teaspoon black pepper

Directions

Heat olive oil in a heavy bottom soup bottom over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.

Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.

Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.

Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Notes

Favorite recipe from Lara Haines

Nutrition

• Serving Size: 1
• Calories: 334
• Total Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 77 mg
• Sodium: 283 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 17 g