The day has finally come: I have finished something I started. Today is the last chapter of my Panera soup trilogy.
Having recreated Broccoli Cheddar, Loaded Baked Potato, and now Chicken and Wild Rice… I no longer have any need to go to Panera (at least for soup). Having never cooked a soup before, I was pleasantly surprised at 1) how easy it as and 2) how much soup comes out of one batch. I literally ate this all week long (and still wish there was more).
While making this soup, you have two sets of liquids cooking simultaneously. The base of the soup consists of chicken broth, water, and veggies. On the other burner you have butter, flour, milk, and seasoning. I kept thinking to myself “There is no way that 2 cups of milk will thicken up the broth/water.”
I was very happy to be wrong… as soon as I mixed the two liquids together, the soup became nice and creamy. After a bit more time on the stove, the rice finished cooking and it became the perfect consistency.
Every bite was loaded with chicken, celery, carrots, and rice. This soup was a hit and I wouldn’t change anything (but if you have any ideas for improvements, shoot it my way and I’ll try it out next time)!
If you like a creamy soup you will not be disappointed with this chicken and wild rice soup. Overloaded with chicken and vegetables you will not find a spoonful lacking.