Updated Weight Watchers Points on 2/3/24
Since winter is here, what better meal is there than soup? Today I am sharing one of our favorite creamy soups. In the summer, we still enjoy this soup often regardless of the hot weather – it’s that good. And, even better, it freezes beautifully and is the perfect copycat for Panera Bread’s version.
Below you’ll find my Creamy Chicken Wild Rice Soup recipe. Pair this with a rustic easy no knead bread and you got yourself a meal or keep it light and serve with salad topped with a delicious vinaigrette.
PIN FOR LATER ⇓
Creamy Chicken Wild Rice Soup Recipe | Panera Bread Copycat Recipe | Healthy Chicken Dinner Ideas
INGREDIENTS:
2 Quarts of Fat Free Chicken Broth
1 Cup Each of Celery (Finely Chopped) + 1 Cup of Diced Carrots
1/2 Cup of Onion, Chopped Fine
1 Teaspoon Each of Chicken Bouillion Granules + Dried Parsley
1/4 Teaspoon Each of Garlic Powder + Dried Thyme
1/4 Cup Each of Land O Lakes Whipped Light Butter + All Purpose Flour
10 3/4 Ounce Can of Campbell’s Healthy Request Cream of Mushroom Soup
1/2 Cup of Fat Free Chicken Broth
3 Cups of Cooked Wild Rice
3 Cups of Cooked Cubed or Shredded Chicken Breast
Salt/Pepper to Taste
Juice of 1/2 a Lemon
Fresh Herbs of your choice, Optional
DIRECTIONS:
- In a large saucepan or stockpot, add the chicken broth, celery, carrots, onion, chicken bouillion granules, parsley, garlic powder and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- In a separate saucepan, melt butter. Stir in flour and whisk until smooth. Gradually whisk this into the broth/vegetable mixture. Bring to a boil and cook and stir for 2 minutes or until mixture thickens. Whisk in 1/2 cup of fat free chicken broth and cream of mushroom soup. Add in cooked rice and chicken. Heat through for about 10 minutes. Add salt and pepper to taste. Just before serving, squeeze in the juice of a 1/2 lemon and stir. Add in fresh herbs, if using.
- This makes about 12 cups of soup. Per 1 cup serving, it is 3 Points.
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PRINTABLE:
- 2 Quarts of Fat Free Chicken Broth
- 1 Cup Each of Celery (Finely Chopped) + 1 Cup of Diced Carrots
- ½ Cup of Onion, Chopped Fine
- 1 Teaspoon Each of Chicken Boullion Granules + Dried Parsley
- ¼ Teaspoon Each of Garlic Powder + Dried Thyme
- ¼ Cup Each of Land O Lakes Whipped Light Butter + All Purpose Flour
- 10¾ Ounce Can of Campbell's Healthy Request Cream of Mushroom Soup
- ½ Cup of Fat Free Chicken Broth
- 3 Cups of Cooked Wild Rice
- 3 Cups of Cooked Cubed or Shredded Chicken Breast
- Salt/Pepper to Taste
- Juice of ½ a Lemon
- In a large saucepan or stockpot, add the chicken broth, celery, carrots, onion, chicken bouillion granules, parsley, garlic powder and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- In a separate saucepan, melt butter. Stir in flour and whisk until smooth. Gradually whisk this into the broth/vegetable mixture. Bring to a boil and cook and stir for 2 minutes or until mixture thickens. Whisk in ½ cup of fat free chicken broth and cream of mushroom soup. Add in cooked rice and chicken. Heat through for about 10 minutes. Add salt and pepper to taste. Just before serving, squeeze in the juice of a ½ lemon and stir. Add in fresh herbs, if using.
- This makes about 12 cups of soup. Per 1 cup serving, it is 3 Points.
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If you are a fan of creamy delicious soups, I hope you enjoy this Weight Watchers Hearty Creamy Chicken Wild Rice Soup soon.