Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 6 cups (1.4 liters) chicken broth, low sodium
  • 1 cup (180g) wild rice blend, rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710 ml) chicken broth, low sodium
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) half-and-half
  • 1/4 cup (60ml) dry sherry (optional)
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon nutmeg, freshly grated (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Combine chicken, 6 cups broth, rice, thyme, sage, and pepper in the large pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and rice is tender.
  2. Remove chicken from pot and shred with two forks. Set aside.
  3. In the same pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  4. Add garlic and cook for 1 minute more, until fragrant. Sprinkle in flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the remaining 3 cups of chicken broth, scraping up any browned bits from the bottom of the pot.
  6. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened.
  7. Stir in heavy cream, half-and-half, and sherry (if using). Heat through, but do not boil.
  8. Add shredded chicken and cooked rice to the soup. Season with salt and nutmeg (if using). Taste and adjust seasonings as needed.
  9. Ladle into bowls and garnish with fresh parsley. Serve hot this panera chicken soup.