Chicken and Wild Rice Soup

As we get into fall, I’m always looking for new soups to try. When my husband got a cold he requested soup, but was non-specific as to the kind, so I found this copycat of his favorite Panera Bread soup. I was really really pleased with how simple and delicious it was. Recipe and photo courtesy of

  • 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. Serve with crusty French bread or baguette.