Cream of Chicken and Wild Rice Soup (Panera Copycat Recipe)

  • 1 cup finely diced carrots
  • 1 cup finely diced celery
  • 1 onion finely diced
  • 1 teaspoon olive oil
  • 1/2 stick butter
  • 6 cups chicken stock
  • 3 cups milk or cream (can use a mix – 2 cups milk & 1 cup cream)
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • 2 large chicken breasts, cooked and shredded or finely diced (or you can use Rotisserie Chicken)
  • ½ cup all-purpose flour
  • 1 box Long Grain and Wild Rice + seasoning packet
  • salt and pepper, to taste
  1. In a large pot or dutch oven, over medium heat, combine broth and cooked chicken. Bring to a boil, then stir in rice. Cover and remove from heat. Set aside.
  2. In a medium saucepan or skillet over medium heat, add olive oil & butter.
  3. Add diced onion, carrots and celery. Season with salt and pepper and oregano and sauté for about 5 minutes. Stir in the seasoning packet and cook the veggies for another 5 minutes until tender.
  4. Gradually add the flour to the veggies, while constantly stirring to form a roux.
  5. Sauté roux for 3-4 minutes and gradually, over low-medium heat, start whisking in the milk/cream, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
  6. Bring back the pot with chicken and rice, place it over low-medium heat and stir cream mixture into the broth and rice. Cook over medium heat until heated through and the rice is done, 20 minutes.
  7. If you want the soup to be creamier, blend half of it using an immersion blender.
  8. Garnish with fresh chopped parsley.
  9. Enjoy!

Turkey Meatloaf (Recipe from Ina Garten)

I have adapted the Barefoot Contessa’s recipe to fit 1 loaf pan. This turkey meatloaf is oh so satisfying and full of flavor!

Ingredients: 

  • 1 onion, chopped
  • 2 lbs. ground turkey
  • 1 T olive oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 2 T Worcestershire sauce
  • 1/3 cup chicken stock
  • 2 T tomato sauce
  • 3/4 cup breadcrumbs
  • 1 large egg
  • 1/2 cup ketchup

Directions:

In medium saute pan, cook onions, s & p, thyme, oregano until soft and translucent. Add Worcestershire sauce, chicken stock, and tomato paste. Set aside.

Combine ground turkey, bread crumbs, egg, and onion mixture in large bowl. Mix well and pack into a greased rectangle loaf pan. Spread the ketchup evenly on top. Bake for 55 minutes at 350 degrees.