10/23/2026
Here is my chicken and wild rice soup recipe ie: home in a bowl with a side of sparkling c***r. I will submit this is better than Panera…I combined a few recipes to make a lower fat option but please note the resting tip! It must rest to taste better (as is life) and it’s always best the next day.
Chicken and Wild Rice Soup
1 lb chicken breast, diced
Half medium onion diced
3 good sized garlic cloves
3 medium carrots diced
4 celery stalks diced
1/2 tsp oregano
1/2 Tbs chicken buillion
1 bay leat
32 oz chicken stock
2 cups water
1 box of long grain wild rice 4.3 oz
2 cups milk
Thickener- 1/4 cup flour + 1/2 cup milk whisked.
S&P at the end!
- Place chicken on a sheet pan with salt, pepper and some original Dano’s seasoning sprinkled on top. Bake at 400 F until just done (about 10-15 mins). Let cool and dice. Rotisserie chicken is an easy option and adds great flavor to the soup if you don’t have a ton of time.
- Meanwhile, sauté onions and garlic in olive oil in a Dutch oven for 3 mins. Add carrots and celery to pot and saute for 7 more mins then add chicken stock, water, bullion, seasonings, chopped chicken and rice with packet to pot. Bring to a boil then cover and simmer for 20 mins until rice is soft.
- Add milk to pot and simmer for 10 mins then whisk in the thickener for 5 mins. Allow to rest for 30 mins before serving.
Note: you can leave out milk if you need a dairy free option.
