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

Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.
Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.
Allow the soup to simmer over medium heat for about 15 minutes.
Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
Pour this into the soup mixture and whisk until combined and no lumps remain.
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.
Add salt and pepper to taste.
Garnish with fresh scallions and serve hot. Enjoy!

Recipes Source : Click Here

Comments

Oven Baked Chicken Breast

Ingredients 4 7 to 8 oz boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin Instructions Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! Recipes Source : Click Here

The Best Avocado Egg Salad

INGREDIENTS 2 avocados 8 eggs a handful of dill a handful of parsley juice of one lemon a pinch of salt a drizzle of olive oil (as needed) INSTRUCTIONS Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces. Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth. Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold. Recipes Source : Click Here

Garlic butter creamed spinach salmon

Garlic butter creamed spinach salmon INGREDIENTS 4 salmon filets, skin on or off (your preference) kosher salt and black pepper 2 tablespoons extra virgin olive oil 2 tablespoons salted butter 1 small shallot, thinly sliced 3 cloves garlic, minced or grated 1/2 teaspoon crushed red pepper flakes 1 cup canned full-fat coconut milk, or heavy cream 2 ounces cream cheese, cubed 1/2 cup grated parmesan cheese 4 cups fresh baby spinach juice from 1 lemon 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives, plus more for serving INSTRUCTIONS Season the salmon all over with salt and pepper. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. To the same skillet, add the butt...

Food Recipes 2

Search This Blog