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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Kopy Kat Panera Cream of Chicken Soup Recipe

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This recipe for Kopy Kat Panera Cream of Chicken Soup is from Too Blondes in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cartons (32 oz. each) chicken broth
2-3 c. shredded rotisserie chicken
1 6 oz. pkg. Uncle Ben's Long Grain & Wild Rice - original flavor / quick cooking
1/2 tsp. ground black pepper
1 stick salted butter
1/2 c. all purpose flour
1 1/2 c. each diced carrot, celery, onion
2 (12 oz.) cans fat free evaporated milk.
Directions:
Directions:
Take seasoning packet out of rice and set aside.
In a small bowl, combine four & pepper and set aside.

In a large pot over medium heat, combine broth and chicken. Bring to a boil, stir in rice. Cover and remove from heat.

Melt butter in a medium saucepan, over medium heat. Add carrots, celery & onion and sauté for 5 minutes. Stir in the seasoning packet and continue cooking until veggies are tender.

Add the seasoned flour gradually while stirring constantly, to form a roux. Sauté roux for 3-4 minutes to cook off the raw flour taste.

Whisk in the milk, a little at a time, until fully incorporated and smooth. Cook until thickened.

Stir cream mixture into broth, chicken, and rice. Cook over medium heat until heated through and the rice is done - 15-20 minutes.

 

 

 

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