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Chicken & Wild Rice Soup

Better than Panera's Chicken & Wild Rice Soup
Total Time45 minutes
Servings: 6

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 teaspoon dried marjoram
  • 2 tablespoons flour
  • 1 package wild rice
  • 1 carton chicken stock
  • 1 can of low fat cream of chicken soup
  • 1/2 cup half & half
  • 1/2 low fat milk
  • 2 cups cooked and shredded chicken
  • Salt & Pepper to taste

Instructions

  • Melt olive oil in a large pan over medium heat. Add onion, carrots celery and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
  • Add rice, chicken stock and chicken soup; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
  • Heat the 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

Can be reheated and actually tastes better on day 2!