This is THE best chicken and rice soup recipe I’ve ever made. It’s supposed to be the copycat to Panera Bread’s… but honestly I think it’s better!
I double it – and have plenty to feed a family of 5 and still have loads left over to bag and freeze. (It reheats very well for a busy work/school night when you’re on a time crunch!)
I personally prefer to cook my chicken breasts in the sous vide… the meat ends up so tender and super easy to pull apart in a shredded fashion.
But purchasing a rotisserie chicken works well too. AND saves time, which is a plus on busy nights!
Using the Near East brand of rice with the flavor packet is essential, if you want a full-flavored soup. However, if you can’t find it, you can always substitute with whatever rice and flavor pack you want. I’m sure it’d be equally delicious! (I just haven’t tried any others yet.)
And I LOVE to use my dutch oven for this soup. (Or any soup really!) It cooks with great flavor!
- 1 teaspoon coconut oil
- 1/4 cup red onion diced
- 1/2 cup carrots diced
- 1 teaspoon dried marjoram
- 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
- Melt coconut oil in a large pan 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.
Bon appetit! Hope you enjoy it!