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Easy Panera Inspired Easy Cream Of Chicken And Rice Soup – the best soup on a cold and snowy day!  Creamy, flavorful, filling and very easy to make in one pot. No slow cooker required.

Just a few simple ingredients for this Panera Inspired Easy Cream Of Chicken And Rice Soup. While theirs is a little different, I do find the taste pretty similar and this is how I make it. You can use wild rice instead of regular rice, but I rarely buy wild rice.

Keep in mind that wild rice has more protein and fewer calories than white rice and it might be the better option.

It is cold and snowy around here and I love making soups! This Panera Inspired Easy Cream Of Chicken And Rice Soup is one of my favorite soups. I wish I made it more often, but for some reason I don’t always remember about it. Even though I always have all ingredients for it, it has always been a “winter” soup for me.

All you need for this Panera Inspired Easy Cream Of Chicken And Rice Soup is – boneless skinless chicken breast, celery (optional), carrots, onions, garlic, chicken stock, rice (wild or white), cornstarch (flour, seasoning and heavy cream.

You can use pre-cooked (shredded or cubed) chicken breast, but I usually chop the raw chicken into small bite-sized pieces, then cook it in a little oil until no longer pink.

Then I add the carrots, onions and garlic.

Cook for 2-3 minutes and add the chicken stock, seasoning and rice.

Cook for 30 minutes until the rice is cooked.

Stir in the cornstarch, mixed in with some water and add cream.

Cook for 2-3 minutes until thickened.

Did I mention that this Panera Inspired Easy Cream Of Chicken And Rice Soup  tastes awesome with a few drops of TOBASCO® on top?

It is very hearty, warming and flavorful!

Servings: 6

Panera Inspired Easy Cream Of Chicken And Rice Soup

Prep Time:

5 mins

Cook Time:

40 mins

Total Time:

45 mins

Easy Cream Of Chicken And Rice Soup Panera Inspired - the best soup on a cold and snowy day! Creamy, flavorful, filling and very easy to make in one pot. No slow cooker required.

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Ingredients

• 2 boneless skinless chicken breasts — large
• 2 tbsp vegetable oil
• 1/2 cup onion — chopped
• 1/2 cup carrot — chopped
• 1/2 cup celery — optional (I rarely use it)
• 2 garlic cloves — minced (or pressed)
• 1/4 tsp black pepper
• 1/4 tsp salt — more to taste
• 2/3 cup heavy cream
• 1/2 cup white or wild rice
• 1/4 tsp oregano
• 1/4 tsp basil
• 1 tbsp cornstarch
• 2 tbsp lukewarm water
• 5 cups chicken stock — homemade is best
• 1 tbsp fresh parsley — chopped, for garnishing

US Customary - Metric

Instructions

1. Heat oil i a large pot (Dutch oven).

   Add chicken and cook for 1-2 minutes per side, until no longer pink. 

2. Add garlic, onion, carrot and (celery), salt, pepper, oregano and basil Cook for 2-3 minutes, stirring frequently. Add in the rinsed rice and chicken stock. Cook for 25-30 minutes, until the rice is fully cooked.

3. In a small bowl combine cornstarch and water. Add to the soup. Add the heavy cream. Cook for 2-3 more minutes, stirring frequently.

4. Add more salt and pepper to taste. Garnish with parsley. 

Course: Soup

Cuisine: American

Nutrition Information

Calories: 319, Fat: 17g, Saturated Fat: 10g, Cholesterol: 66mg, Sodium: 452mg, Potassium: 462mg, Carbohydrates: 24g, Sugar: 4g, Protein: 15g, Vitamin A: 45.5%, Vitamin C: 4.9%, Calcium: 4.1%, Iron: 4.2%