Unique Copycat Panera Chicken & Wild Rice soup

Ingredients

• ½ cup finely diced carrots


• ½ cup finely diced celery


• 1 medium onion finely diced


• 1 teaspoon olive oil


• 3 garlic cloves, minced


• 32 ounces chicken stock


• 2 cups water


• 2 cups milk, divided


• ½ teaspoon pepper


• ½ teaspoon dried oregano


• 1 bay leaf


• 2 large chicken breasts, cooked and shredded or finely diced


• ½ cup all-purpose flour


• 4.3-ounce box of Rice a Roni Long Grain and Wild Rice +
  seasoning packet


• salt and pepper, to taste


• scallions, for garnish

Instructions

1. Place the carrots, celery, onion, and olive oil in a 6-quart
   Dutch oven or soup pot.


2. Allow the carrots, celery, and onion to simmer over medium
   heat for around 10 minutes or until the onions are translucent.


3. Add the garlic cloves, chicken stock, water, and 1 cup of
   milk to the mixture and stir until combined.


4. Add the pepper, dried oregano, bay leaf, and shredded
   chicken. Mix until combined.


5. Allow the soup to simmer over medium heat for about 15
   minutes.


6. Whisk together the remaining 1 cup of milk with the ½ cup
   flour until no lumps remain.


7. Pour this into the soup mixture and whisk until combined and
   no lumps remain.


8. Place the long grain and wild rice and the seasoning packet
   into the soup and mix until combined. Allow the soup to simmer for 20 more
   minutes or until the rice is tender.


9. Add salt and pepper to taste.


10. Garnish with fresh scallions and serve hot. Enjoy!

This article and recipe adapted from this site